Buttermilk Pancakes With Homemade Syrup Recipe

Summary

CuisineCourse
SpecialityMain Ingredient

Ingredients

 All purpose flour2 Cup (32 tbs)
 Baking powder2 1⁄2 Teaspoon
 Baking soda1 Teaspoon
 Salt3⁄4 Teaspoon
 Sugar2 Tablespoon
 Eggs2 Large, lightly beaten
 Buttermilk2 Cup (32 tbs)
 Vegetable oil1⁄4 Cup (4 tbs)
 Syrup1 Tablespoon (Homemade)

Nutrition Facts

Serving size: Complete recipe

Calories 1911 Calories from Fat 627

% Daily Value*

Total Fat 71 g109%

Saturated Fat 10.6 g53.2%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 3963.7 mg165.2%

Total Carbohydrates 258 g85.9%

Dietary Fiber 6.8 g27.1%

Sugars 31.4 g

Protein 57 g113.1%

Vitamin A 9.7% Vitamin C

Calcium 101.6% Iron 83.1%

*Based on a 2000 Calorie diet

Directions

Combine first 5 ingredients; stir well.
Combine eggs, buttermilk, and oil; add to flour mixture, stirring just until dry ingredients are moistened.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.
Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side.
(Any unused batter may be refrigerated in a tightly covered container up to 1 week.
If refrigerated batter is too thick, add milk or water to reach desired consistency.) Serve pancakes warm with Homemade Syrup.
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