Strawberry Filled Buttermilk Pancakes

Southern.Crockpot's picture

Dec. 14, 2011

32

Ingredients

All purpose flour
Sugar 1 Tablespoon
Baking soda 1 Teaspoon
Salt 1/2 Teaspoon
Buttermilk 1 Cup (16 tbs)
Egg 1
Vegetable oil 1 Tablespoon
Strawberry preserves 2 Tablespoon (As Needed)
Sifted powdered sugar 1 Tablespoon (As Needed)

Directions

MAKING

1. In a food processor bowl, carefully position knife blade.

2. Put in flour, sugar, salt and baking soda.

3. Top with cover, and process pulsing 3 or 4 times until combined.

4. Put in buttermilk, egg, and oil; process 10 seconds or until smooth.

5. To make each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle.

6. Flip over the pancakes with a ladle when tops are covered with bubbles and edges are browned.

FINALIZING

7. Right away, apply strawberry preserves over each pancake, roll up, and secure with a wooden pick.

8. Dust pancakes with the powdered sugar.

SERVING

9. Serve hot. This yields eight 4-inch pancakes.

Recipe Summary

Difficulty Level: Medium
Cook Time: 30 Minutes
Ready In: 30 Minutes
Servings: 8

Nutrition Facts

Serving size

Calories 119Calories from Fat 25

 % Daily Value*

Total Fat 3 g4.6%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 301 mg12.54%

Total Carbohydrates 19 g6.3%

Dietary Fiber %

Sugars 5 g

Protein 4 g8%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet