Buttermilk Pancakes
Servings: 14
Ingredients:
| Nutritional Info | |
| Per pancake: about | - |
| cal | 100 |
| pro | 3 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 15 g |
| fibre | trace |
| chol | 20 mg |
| sodium | 196 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 5% |
| vit A | 2% |
| folate | 9% |
-
1-1/2 cups (375 mL) all-purpose flour
3 tbsp (50 mL) granulated sugar
1 tsp (5 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
1-3/4 cups (425 mL) buttermilk
1 egg
2 tbsp (25 mL) butter, melted
2 tsp (10 mL) vanilla
1 tbsp (15 mL) canola 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.
Additional Information
Source
Canadian Living Magazine: July 2006
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