Buttermilk Pancakes II
A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!
Servings per recipe: 12
Calories per serving: 219
Preparation time: 15m
Total cooking time: 25m
Ingredients:
- 3 cups all-purpose flour
- 3 tablespoons white sugar
- 3 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3 cups buttermilk
- 1/2 cup milk
- 3 eggs
- 1/3 cup butter, melted
Directions:
- 1 In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
- 2 Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
- 3 Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.
Nutrion facts:
| Total Fat | 7.4g | 11% |
| Saturated Fat | 4.0g | |
| Cholesterol | 63mg | 21% |
| Sodium | 515mg | 21% |
| Potassium | 160mg | 4% |
| Total Carbohydrates | 30.7g | 10% |
| Dietary Fiber | 0.8g | 3% |
| Protein | 7.2g | 14% |
| Sugars | 7g | |
| Vitamin A | 254IU | |
| Vitamin C | 1mg | |
| Calcium | 146mg | |
| Iron | 2mg | |
| Thiamin | 0mg | |
| Niacin | 3mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 17mg | |
| Folate | 67mcg |
