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Early-Bird Buttermilk Pancakes

Early-Bird Buttermilk Pancakes

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Submitted by Negrita02

Early-Bird Buttermilk Pancakes recipe

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 ½ 355
1 15
TABLESPOON ML SUGAR
½ 2.5
TEASPOON ML SALT
2 ¼ 11
TEASPOONS ML BAKING POWDER
½ 118
CUP ML BUTTERMILK
158
CUP ML MILK
1 1
EACH EACH EGGS
beaten
2 3E+1
TABLESPOONS ML VEGETABLE OIL
1 1
X X VEGETABLE OIL
for pan *
½ 118
CUP ML MILK
as needed for thinning

Directions

Sift together the flour, sugar, salt and baking powder.

Beat together the buttermilk, milk, beaten egg and oil.

Pour the liquid into the dry ingredients and stir until well mixed.

A few small lumps in the mixture will cook out.

The first pancake is a test pancake.

The batter should be thin for pancakes, so thin the batter if necessary with milk (not buttermilk).

The pan should be lightly oiled and hot enough to make a sprinkling of water dance, not just sit and sizzle.

Ladle about ⅛ cup of the batter into the hot pan.

When the top of the pancake is full of bubbles and the bottom is golden, turn the pancake.

Cook on the second side until done.

Serve with fresh berries, powdered sugar, and/or maple syrup if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 114g (4.0 oz)
Amount per Serving
Calories 404 29% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 3g 15%
Trans Fat 0g
Cholesterol 71mg 24%
Sodium 498mg 21%
Total Carbohydrate 20g 20%
Dietary Fiber 2g 7%
Sugars g
Protein 26g
Vitamin A 5% Vitamin C 1%
Calcium 24% Iron 19%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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