Weekend Breakfast Buttermilk Pancakes
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per pancake: about | - |
| cal | 105 |
| pro | 4 g |
| total fat | 3 g |
| carb | 15 g |
When Saturday or Sunday stretches lazily before you, why not make everyone's favourite breakfast food? Set out maple syrup, a fruit sauce and yogurt for a choice of toppings.
Ingredients
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 1 tbsp granulated sugar
- 1-1/2 tsp baking powder
- 1 tsp baking soda
- 2 cups buttermilk
- 2 tbsp vegetabIe oil, (approx)
- 2 eggs, lightly beaten
Preparation
In large bowl, combine all-purpose and whole wheat flours, sugar, baking powder and baking soda. Combine buttermilk, oil and eggs; add to dry ingredients, stirring until moistened. Let stand for 10 minutes.
Heat nonstick skillet over medium heat; brush lightly with oil. For each pancake, ladle 1/4 cup (50 mL) batter into skillet, spreading slightly with ladle.
Cook for 1-1/2 to 2 minutes or until bubbles on top break but don't fill in and pancakes are golden brown on bottom. Turn and cook for about 1 minute longer or until golden brown.
Source : © CanadianLiving.com
- Keywords : Breakfast; Flour; Buttermilk; Eggs; Skillet;
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