Buttermilk Pancakes
Buttermilk Pancakes
Photography by Matthew Kimura
This recipe makes 14 servings
Nutritional Info |
|
|---|---|
| Per pancake: about | - |
| cal | 100 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | 0 |
| chol | 20 mg |
| sodium | 196 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 5 |
| vit A | 2 |
| folate | 9 |
- Portion size: 14
A splash of vanilla and a small pat of butter are the secret ingredients to these decadent, fluffy pancakes.
Ingredients
- 1-1/2 cups 1-1/2cupsall-purpose flour
- 3 tbsp 3tbspgranulated sugar
- 1 tsp 1tspbaking powder
- 1 tsp 1tspbaking soda
- 1/4 tsp 1/4tspsalt
- 1-3/4 cups 1-3/4cupsbuttermilk
- 1 1eggeggs
- 2 tbsp 2tbspbutter, melted
- 2 tsp 2tspvanilla
- 1 tbsp 1tbspcanola oil
Preparation
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium-high heat. Using scant 1/4 cup (50 mL) per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.
Source : Canadian Living Magazine: July 2006
