Buttermilk Pancakes Recipe
Ingredients
| Eggs | 3 | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Granulated sugar | 2 Teaspoon | |
| Brown sugar | 1 Teaspoon | |
| Buttermilk | 1⁄2 Cup (8 tbs) | |
| Butter | 2 Tablespoon, melted |
Nutrition Facts
Serving size: Complete recipe
Calories 1000 Calories from Fat 366
% Daily Value*
Total Fat 41 g63.6%
Saturated Fat 20.3 g101.3%
Trans Fat 0 g
Cholesterol 698.9 mg233%
Sodium 2368.7 mg98.7%
Total Carbohydrates 120 g40.1%
Dietary Fiber 3.4 g13.6%
Sugars 16.5 g
Protein 37 g73.2%
Vitamin A 29.6% Vitamin C
Calcium 121.1% Iron 56.9%
*Based on a 2000 Calorie diet
Directions
Into eggs, sift flour with baking powder, salt, and granulated sugar.
Add brown sugar; beat until smooth.
Stir in buttermilk and butter just until com- bined; do not overheat.
Meanwhile, slowly heat griddle or heavy skillet.
To test temperature, drop a little cold water onto hot griddle; water should roll off in drops.
Use 1/4 cup batter for each pancake; cook until bubbles form on surface and edges become dry.
Turn; cook 2 minutes longer, or until nicely browned on underside.
Serve hot with butter and maple syrup.
Makes 8 (4-inch) pancakes.
Chef
