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Buttermilk Pancakes With Maple Syrup Recipe
|Flour||10 Ounce (275 Gram)|
|Baking powder||2 Teaspoon|
|Eggs||2 , separated|
|Buttermilk||16 Fluid Ounce (500 Milliliter)|
|Butter||2 Ounce, melted (50 Gram)|
|Vegetable oil||4 Tablespoon|
|Maple syrup||8 Fluid Ounce (250 Milliliter)|
Serving size: Complete recipe
Calories 2986 Calories from Fat 1081
% Daily Value*
Total Fat 122 g188.5%
Saturated Fat 40.5 g202.7%
Trans Fat 0 g
Cholesterol 544.9 mg
Sodium 1931.4 mg80.5%
Total Carbohydrates 413 g137.7%
Dietary Fiber 7.7 g30.7%
Sugars 157.4 g
Protein 60 g119.7%
Vitamin A 38.1% Vitamin C
Calcium 100.5% Iron 105.4%
*Based on a 2000 Calorie diet
Add the egg yolks, buttermilk and melted butter and beat well until smooth.
Beat the egg whites until they will hold a soft peak and fold into the buttermilk mixture.
Lightly grease a frying pan with a little of the oil.
Drop tablespoonsful of the batter onto the pan, well spaced, and cook for about 1 minute or until the pancakes bubble on the surface.
Turn over and cook the other sides for 30 seconds or until lightly browned.
Transfer the pancakes to a warmed dish and keep hot while you cook the remaining pancakes in the same way.
Meanwhile, gently heat the maple syrup.