Cholesterol Free Buttermilk Pancakes
Cholesterol Free Buttermilk Pancakes recipe
Yield
12 servingsPrep
20 minCook
8 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
liquid egg substitute
|
|
| 3 | cups |
all-purpose flour
|
|
| 3 | cups |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
liquid egg substitute
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 7.1E+2 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 59 | ml |
butter
melted |
|
Directions
Beat eggs and add buttermilk.
Sift flour, soda, baking powder, salt and sugar together blending well.
To egg mix, add melted butter; mix well.
Drop by spoonfuls onto lightly greased griddle and brown on both sides, cooking until done (griddle should be medium high heat).
Hint: To make buttermilk add 1 tablespoon lemon juice per cup of milk.
