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Breakfast Buttermilk Pancakes

 
31

Buttermilk Pancakes recipe

Yield

4

servings

Prep

10

min

Cook

15

min

Ready

30

min

Trans-fat Free
 

Ingredients

1 cup all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
½ teaspoon baking powder
1 each eggs
1 cup buttermilk
2 tablespoons butter
melted
1 x syrup
optional
*

Directions

Combine flour, sugar, salt and baking soda in bowl.

Set aside.

In separate large bowl, beat egg and blend in 1 cup buttermilk.

Add dry ingredients to egg mixture and blend until flour disappears.

Blend in melted butter.

Add up to ¼ cup more buttermilk, if thinner pancakes are desired.

For each pancake, pour ¼ cup batter onto hot griddle, lightly greased with butter.

Cook until edges look dry and bubbles form and begin to break on upper surface.

Turn and cook second side.

Or make crepes in skillet.

Serve with syrup.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 21532% of calories from fat
 % Daily Value *
Total Fat 8g 12%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 64mg 21%
Sodium 268mg 11%
Total Carbohydrate 10g 10%
Dietary Fiber 1g 3%
Sugars g
Protein 13g
Vitamin A 5% Vitamin C 1%
Calcium 9% Iron 10%
* based on a 2,000 calorie diet How is this calculated?

 

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