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Petite Pancake Puffs Recipe
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 Teaspoon|
|Baking soda||1 Teaspoon|
|Buttermilk||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1 Teaspoon|
|Butter/Margarine||3 Tablespoon, melted cooled|
|Dark seedless raisins/Golden raisins||1 Cup (16 tbs), plumped|
Serving size: Complete recipe
Calories 1809 Calories from Fat 474
% Daily Value*
Total Fat 54 g82.5%
Saturated Fat 27.7 g138.6%
Trans Fat 0 g
Cholesterol 652 mg
Sodium 3894.3 mg162.3%
Total Carbohydrates 290 g96.7%
Dietary Fiber 10 g40.2%
Sugars 138.4 g
Protein 51 g102.6%
Vitamin A 35.5% Vitamin C 6.9%
Calcium 55.4% Iron 61.6%
*Based on a 2000 Calorie diet
Beat the buttermilk, egg yolks, extract, and butter until well mixed.
Add to dry ingredients all at one time; beat thoroughly.
Stir in the raisins.
Beat the egg whites until stiff, not dry, peaks are formed.
Fold into the batter.
For each pancake, spoon 1 tablespoon batter onto a heated griddle or skillet and spread into a 3-inch round.
Turn each pancake as it becomes full of bubbles; continue baking until lightly browned.
Transfer pancakes to a heated platter and immediately brush with melted butter; keep warm.
Sprinkle pancakes with confectioners' sugar.