Strawberry Buttermilk Pancakes
Yield
30 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 2 ½ | cups |
buttermilk
|
|
| 1 | teaspoon |
baking soda
|
|
| ¼ | cup |
butter
or margarine, melted |
|
| 2 ½ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
strawberries
fresh, sliced, or frozen, thawed and drained |
|
| ½ | cup |
butter
or margarine, melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
|
|
| 591 | ml |
buttermilk
|
|
| 5 | ml |
baking soda
|
|
| 59 | ml |
butter
or margarine, melted |
|
| 591 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
strawberries
fresh, sliced, or frozen, thawed and drained |
|
| 118 | ml |
butter
or margarine, melted |
|
Directions
Beat eggs.
Add buttermilk, baking soda and melted butter.
Stir in flour, sugar, baking powder and salt.
Fold in strawberries.
Preheat electric skillet to 350℉ (180℃).
Lightly, brush surface with butter.
Pour 2 tablespoon batter for each pancake into skillet.
Cool until bubbles form on the surface and edges are dry.
Turn and cook 1 to 2 minutes or until done.
