Spa Buttermilk Pancakes
Spa Buttermilk Pancakes recipe
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 1 | tablespoon |
fructose
|
|
| 1 | cup |
all-purpose flour
|
|
| ⅓ | cup |
whole-wheat pastry flour
|
|
| ⅛ | teaspoon |
salt
|
|
| ¾ | teaspoon |
baking soda
|
|
| ½ | cup |
buttermilk
|
|
| 1 | tablespoon |
butter, unsalted
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
egg whites
|
*
|
| 15 | ml |
fructose
|
|
| 237 | ml |
all-purpose flour
|
|
| 79 | ml |
whole-wheat pastry flour
|
|
| 0.6 | ml |
salt
|
|
| 3.8 | ml |
baking soda
|
|
| 118 | ml |
buttermilk
|
|
| 15 | ml |
butter, unsalted
|
|
Directions
In a medium mixing bowl, beat egg whites and slowly add fructose until soft peaks form.
Sift flours, salt and baking soda together. Fold into egg whites.
Heat buttermilk in saucepan until bubbles begin to form on the surface, just before it boils (180 degrees).
Fold warm buttermilk and melted butter into flour mixture.
Spray a skillet or griddle with nonstick vegetable coating.
Heat griddle, then pour ¼ cup of batter at a time onto griddle.
Cook until done.
Serve with maple syrup, and/or sautéed apples if desired.
