Alton Brown's pancakes

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Nutritional Info

Servings Per Recipe: 16
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

View full nutritional breakdown of Alton Brown's pancakes calories by ingredient

Introduction

16 servings @ 1/4 c. batter for each pancake 16 servings @ 1/4 c. batter for each pancake

Number of Servings: 16

Ingredients

2 c. AP flour

1/2 tsp. baking soda

1 tsp. baking powder

1 tsp. kosher salt

2 tsp. sugar

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2 eggs, separated

2 c. buttermilk

4 TB butter, melted

1 c. frozen blueberries (*you can use more/less, or substitute another fruit, but I figured out the calories using this)

Directions

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.