Buttermilk Pancake
Yield
4 servingsPrep
10 minCook
15 minReady
25 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 2 | teaspoons |
sugar
|
|
| ¾ | teaspoon |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 1 ¼ | cups |
buttermilk
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | each |
egg yolks
slighten beaten |
*
|
| 2 | each |
egg whites
stiffly beaten |
*
|
| 2 | tablespoons |
butter
at room temperature |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
sugar
|
|
| 3.8 | ml |
baking powder
|
|
| 1 | dash |
salt
|
*
|
| 296 | ml |
buttermilk
|
|
| 2.5 | ml |
baking soda
|
|
| 2 | each |
egg yolks
slighten beaten |
*
|
| 2 | each |
egg whites
stiffly beaten |
*
|
| 3E+1 | ml |
butter
at room temperature |
|
Directions
In a mixing bowl, sift together flour, sugar, baking powder and salt.
Combine buttermilk, baking soda and egg yolks.
Mix lightly and add to dry ingredients.
Mix until batter is barely smooth. Stir in butter, fold in egg whites.
Cook on hot greased pancake griddle, turning once, until pancakes are browned both sides.
Serve with bacon curls or grilled ham.
