Buttermilk Pancakes Ii Recipe
Servings: 1
Ingredients
- 1 c. all-purpose flour
- 2 tsp sugar
- 3/4 tsp baking pwdr
- 1/4 tsp salt
- 1 1/4 c. buttermilk
- 1/2 tsp baking soda
- 2 x egg yolks slightly beaten
- 2 x egg whites stiffly beaten
- 2 Tbsp. melted butter room temperature Shortening as needed
Directions
- In a mixing bowl, sift together flour, sugar, baking pwdr and salt.
- Combine buttermilk, baking soda and egg yolks. Mix lightly and add in to dry ingredients. Mix till batter is barely smooth. Stir in butter. Gently mix in egg whites.
- Heat griddle or possibly skillet over medium heat or possibly to 375 degrees. Grease griddle with shortening. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed and dry around edges. Turn and cook other sides till golden.
- This recipe yields about 8 (4-inch) pancakes.
- Yield: 8 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 475g | |
| Calories 814 | |
| Calories from Fat 236 | 29% |
| Total Fat 26.96g | 34% |
| Saturated Fat 16.47g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 2642mg | 110% |
| Potassium 603mg | 17% |
| Total Carbs 118.47g | 32% |
| Dietary Fiber 3.4g | 11% |
| Sugars 23.42g | 16% |
| Protein 23.29g | 37% |
