Joy of Cooking Buttermilk Pancakes
- Number of Servings: 16
Ingredients
1 1/2 cups all purpose flour3 tablespoons sugar1 teaspoon baking powder1/2 teaspoon baking soda1 teaspoon salt1 1/2 cups buttermilk3 tablespoons butter, melted2 eggs(1/2 teaspoon vanilla extract)
Makes 16 3-inch pancakes.
Whisk together in a large bowl:
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Combine in another bowl:
1 1/2 cups buttermilk
3 tablespoons butter, melted
2 eggs
(1/2 teaspoon vanilla extract)
Mix the liquid quickly into the dry ingredients. Grease a skillet lightly with butter or oil and do so as needed between batches. The heat is correct when a few drops of cold water on the skillet bounce and sputter, not boiling or evaporating. Use 1/4 cup batter for each pancake. When bubbles appear on the surface on the pancake and the edges have browned, turn the cake and cook only until the second side is done.
Number of Servings: 16
Recipe submitted by SparkPeople user PHOENIX.A.
Whisk together in a large bowl:
1 1/2 cups all purpose flour
3 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
Combine in another bowl:
1 1/2 cups buttermilk
3 tablespoons butter, melted
2 eggs
(1/2 teaspoon vanilla extract)
Mix the liquid quickly into the dry ingredients. Grease a skillet lightly with butter or oil and do so as needed between batches. The heat is correct when a few drops of cold water on the skillet bounce and sputter, not boiling or evaporating. Use 1/4 cup batter for each pancake. When bubbles appear on the surface on the pancake and the edges have browned, turn the cake and cook only until the second side is done.
Number of Servings: 16
Recipe submitted by SparkPeople user PHOENIX.A.
Nutritional Info Amount Per Serving
- Calories: 70.8
- Total Fat: 1.5 g
- Cholesterol: 26.0 mg
- Sodium: 214.1 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.4 g
- Protein: 2.6 g
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