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Country Pancakes

Natural.Foodie's picture
  Buttermilk 2 Cup (32 tbs)
  Eggs 2 , separated
  Honey 2 Tablespoon
  Butter/Margarine 2 Tablespoon, melted
  Barley flour 2 Cup (32 tbs)
  Baking soda 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ice cream 1 Cup (16 tbs)

Blend buttermilk, egg yolks, honey, and melted butter or margarine in a large bowl.
Add dry ingredients.
In a small bowl, beat egg whites until stiff.
Fold into batter.
Fry pancakes on a lightly greased 375°F.griddle until golden brown, turning once.
Serve with ice-cream.
NOTE: Whole wheat, buckwheat, or rye flour may be substituted for the barley flour.
Any combination of barley, rye, wheat, and buckwheat flour is also excellent.
Fifty percent millet flour may also be used in combination with any of these grains.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 99 Calories from Fat 27

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 28 mg9.3%

Sodium 196.7 mg8.2%

Total Carbohydrates 15 g5%

Dietary Fiber 1.5 g6%

Sugars 2.7 g

Protein 3 g6.7%

Vitamin A 1.9% Vitamin C 0.11%

Calcium 1.6% Iron 2.8%

*Based on a 2000 Calorie diet

Country Pancakes Recipe