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Buttermilk Pancakes With Maple Syrup

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  Flour 10 Ounce (275 Gram)
  Salt 1⁄2 Teaspoon
  Baking powder 2 Teaspoon
  Sugar 1 Tablespoon
  Eggs 2 , separated
  Buttermilk 16 Fluid Ounce (500 Milliliter)
  Butter 2 Ounce, melted (50 Gram)
  Vegetable oil 4 Tablespoon
  Maple syrup 8 Fluid Ounce (250 Milliliter)

Sift the flour, salt, baking powder and sugar into a mixing bowl.
Add the egg yolks, buttermilk and melted butter and beat well until smooth.
Beat the egg whites until they will hold a soft peak and fold into the buttermilk mixture.
Lightly grease a frying pan with a little of the oil.
Drop tablespoonsful of the batter onto the pan, well spaced, and cook for about 1 minute or until the pancakes bubble on the surface.
Turn over and cook the other sides for 30 seconds or until lightly browned.
Transfer the pancakes to a warmed dish and keep hot while you cook the remaining pancakes in the same way.
Meanwhile, gently heat the maple syrup.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2986 Calories from Fat 1081

% Daily Value*

Total Fat 122 g188.5%

Saturated Fat 40.5 g202.7%

Trans Fat 0 g

Cholesterol 544.9 mg181.6%

Sodium 1931.4 mg80.5%

Total Carbohydrates 413 g137.7%

Dietary Fiber 7.7 g30.7%

Sugars 157.4 g

Protein 60 g119.7%

Vitamin A 38.1% Vitamin C

Calcium 100.5% Iron 105.4%

*Based on a 2000 Calorie diet

Buttermilk Pancakes With Maple Syrup Recipe