Alton Brown's pancakes
- Number of Servings: 16
Ingredients
2 c. AP flour1/2 tsp. baking soda1 tsp. baking powder1 tsp. kosher salt2 tsp. sugar----------------2 eggs, separated2 c. buttermilk4 TB butter, melted1 c. frozen blueberries (*you can use more/less, or substitute another fruit, but I figured out the calories using this)
In one bowl, whisk together egg whites & buttermilk. In a second bowl, whisk together yolks & melted butter. Combine 2 egg mixtures together and whisk until thoroughly combined.
Combine 5 "dry" ingredients in separate bowl. Pour wet mixture over dry mixture and mix just enough to bring together. DO NOT try to work all the lumps out. (*Add fruit if
desired.)
Use 1/4 cup portions to make pancakes. When bubbles begin to set around the edges of the pancake and the underside is golden, flip gently. Continue to cook 2-3 minutes, or until the pancake is set.
These are very thick and fluffy, and fairly small in diameter. They will not spread out and make big, flat pancakes like you are used to seeing in restaurants.
Number of Servings: 16
Recipe submitted by SparkPeople user STRINGI719.
Combine 5 "dry" ingredients in separate bowl. Pour wet mixture over dry mixture and mix just enough to bring together. DO NOT try to work all the lumps out. (*Add fruit if
desired.)
Use 1/4 cup portions to make pancakes. When bubbles begin to set around the edges of the pancake and the underside is golden, flip gently. Continue to cook 2-3 minutes, or until the pancake is set.
These are very thick and fluffy, and fairly small in diameter. They will not spread out and make big, flat pancakes like you are used to seeing in restaurants.
Number of Servings: 16
Recipe submitted by SparkPeople user STRINGI719.
Nutritional Info Amount Per Serving
- Calories: 111.0
- Total Fat: 4.0 g
- Cholesterol: 35.4 mg
- Sodium: 250.8 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 0.7 g
- Protein: 3.5 g
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