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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 326.2
  • Total Fat: 16.7 g
  • Cholesterol: 503.0 mg
  • Sodium: 475.8 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 12.8 g

View full nutritional breakdown of Perfect Pancakes calories by ingredient
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Perfect Pancakes

Submitted by: CROCUSGAL

Introduction

Pancakes were always a bit of a problem, too runn, too lumpy, until I came up with this recipe. Pancakes were always a bit of a problem, too runn, too lumpy, until I came up with this recipe.
Number of Servings: 6

Ingredients

    1 cup all purpose flour
    1/2 cup whole wheat flour
    1 tbsp. ground flax
    1 tbsp. brown sugar
    1 tsp. baking powder
    1/2 tsp. baking soda
    1/2 teaspoon salt
    1 egg
    1 3/4 cups buttermilk
    2 tbsp vegetable oil

Directions

Sift together the dry ingredients.

Separate one egg and set the white aside in a separate bowl. Beat the egg white until it is stiff.

Combine by beating together 1 egg yolk, the buttermilk and vegetable oil.

Add the liquid to the dry ingredients and mix with an electric mixer only until they are well combined.

With a fork, stir in the beaten egg-white.
Stir it only until no 'no lumps' of the beaten white show.

Heat a griddle or frypan to just under 400 F (204.444C), in other words, until a drop of water does the "rain dance'.

Using a 1/3 cup measure for each pancake makes about 16 4 inch pancakes. Need a bigger batch of pancakes? Multiplying the recipe works. well.


Number of Servings: 6

Recipe submitted by SparkPeople user CROCUSGAL.





TAGS:  Vegetarian Meals |

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Member Ratings For This Recipe

  • Delicious! I increased the baking powder to 2 tsps. for a slightly fluffier cake. That is the amount called for in my old buttermilk pancake recipe. - 4/17/08

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