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Buttermilk Pancakes With Homemade Syrup Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Eggs||2 Large, lightly beaten|
|Buttermilk||2 Cup (32 tbs)|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Syrup||1 Tablespoon (Homemade)|
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
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.