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Classic Breakfast Buttermilk Pancakes

 
A61d451a7196f134a5d2 550
8

from Gram

Yield

5

servings

Prep

5

min

Cook

10

min

Ready

20

min

 

Ingredients

1 large eggs
1 ¼ cups buttermilk
2 tablespoons vegetable shortening
soft
1 ¼ cups all-purpose flour
sifted
1 teaspoon sugar
heaping teaspoon
1 teaspoon baking powder
heaping teaspoon
½ teaspoon baking soda
½ teaspoon salt

Directions

Melt shortening in a frying pan and let cool.

Beat egg with whisk.

Beat in buttermilk.

Sift together all dry ingredients and set aside.

Add cooled shortening to egg and buttermilk and whisk it in.

Whisk in dry ingredients.

Let sit for several minutes to allow pancakes to rise higher.

When you pour the shortening from the frying pan- some may remain but you will have to add a lille more just to coat the pan. You don't want too much.

You can add blueberries, mashed banana, nuts, or chocolate chips for variations.

Serve warm pancakes with fresh berries and maple syrup if you wish.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 24730% of calories from fat
 % Daily Value *
Total Fat 8g 13%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 462mg 19%
Total Carbohydrate 12g 12%
Dietary Fiber 1g 4%
Sugars g
Protein 16g
Vitamin A 2% Vitamin C 1%
Calcium 12% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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