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Buttermilk Pancakes

Chef.at.Home's picture
Ingredients
  All purpose flour 1 Cup (16 tbs)
  Whole wheat flour 1 Cup (16 tbs)
  Granulated sugar 1 Tablespoon
  Baking powder 1 1⁄2 Teaspoon
  Baking soda 1 Teaspoon
  Buttermilk 2 Cup (32 tbs)
  Vegetable oil 2 Tablespoon
  Eggs 2 , lightly beaten
Directions

In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda.
Combine buttermilk, oil and eggs; stir into dry ingredients just until moistened.
Let stand for 10 minutes.
Heat nonstick skillet over medium heat; brush lightly with oil.
For each pancake, pour 1/4 cup (50 mL) batter into skillet, spreading slightly.
Cook for 1-1/2 to 2 minutes or until underside is golden and bubbles break on top but don't fill in.
Turn and cook for about 1 minute longer or until golden brown.

Recipe Summary

Cuisine: 
Fusion
Course: 
Snack
Dish: 
Pancake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Buttermilk
Preparation Time: 
5 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1567 Calories from Fat 416

% Daily Value*

Total Fat 47 g72.3%

Saturated Fat 7.6 g38.1%

Trans Fat 0 g

Cholesterol 423 mg141%

Sodium 2109 mg87.9%

Total Carbohydrates 228 g76%

Dietary Fiber 19.2 g77%

Sugars 16.6 g

Protein 61 g122.9%

Vitamin A 10% Vitamin C

Calcium 66.8% Iron 75.1%

*Based on a 2000 Calorie diet

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Buttermilk Pancakes Recipe