Buttermilk Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 142.0
- Total Fat: 4.9 g
- Cholesterol: 19.3 mg
- Sodium: 279.1 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 0.6 g
- Protein: 4.0 g
View full nutritional breakdown of Buttermilk Pancakes calories by ingredient
Introduction
These are nice and fluffy.I like to lay these on cooling racks after they are fried, so they don't become soggy as they cool. Once cooled I pile the cakes in a bag (or tub) and freeze them. To re-heat thaw them out, and pop them in the toaster to heat through. These are nice and fluffy.
I like to lay these on cooling racks after they are fried, so they don't become soggy as they cool. Once cooled I pile the cakes in a bag (or tub) and freeze them. To re-heat thaw them out, and pop them in the toaster to heat through.
Number of Servings: 12
Ingredients
-
2 c. white flour
2 tbsp. granulated sugar
2 tsp. baking powder
1/2 tsp. each baking soda and salt
1 egg
3 tbsp. canola oil
2 c. buttermilk
25 seconds spray of Pam (Aprox. 5 seconds to coat pan for each batch)
Directions
In a small bowl sift together the flour, sugar, baking powder, baking soda, and salt. Set aside.
Mix the remaining ingredients (except the Pam) in a bigger bowl. Mix in the dry ingredients, just until incorporated.
At this point you can stir in 1 c. of either blueberries, raisins, chocolate chips, etc. Remember to account for these when you calculate your nutritional information, as these are not included in this recipe.
Spay a large frying pan with Pam. Heat the pan on medium heat and dallop by 1/4 c. fulls, leaving an inch or so between the pancakes. Once the pancakes start to bubble on the top side, flip and finish cooking. Both sides of the pancake should be golden.
Repeat with the remaining batter until all the batter is fried. Use a paper towel to wipe out the pan in between batches.
Serve hot with syrup.
Number of Servings: 12
Recipe submitted by SparkPeople user AEROBICSAHOLIC.
Mix the remaining ingredients (except the Pam) in a bigger bowl. Mix in the dry ingredients, just until incorporated.
At this point you can stir in 1 c. of either blueberries, raisins, chocolate chips, etc. Remember to account for these when you calculate your nutritional information, as these are not included in this recipe.
Spay a large frying pan with Pam. Heat the pan on medium heat and dallop by 1/4 c. fulls, leaving an inch or so between the pancakes. Once the pancakes start to bubble on the top side, flip and finish cooking. Both sides of the pancake should be golden.
Repeat with the remaining batter until all the batter is fried. Use a paper towel to wipe out the pan in between batches.
Serve hot with syrup.
Number of Servings: 12
Recipe submitted by SparkPeople user AEROBICSAHOLIC.
Member Ratings For This Recipe
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CD5473425
