A splash of vanilla and a small pat of butter are the secret ingredients in these decadent, fluffy pancakes.
- Portion size 14 servings
- Credits : Canadian Living Magazine: March 2013
MethodIn large bowl, whisk together flour, sugar, baking powder, baking soda and salt. Whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients. Whisk until combined but still slightly lumpy.
Heat large nonstick skillet or griddle over low-medium heat; lightly brush with some of the oil. Pour batter, scant 1/4 cup at a time, into pan; spread slightly to form pancakes.
Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottoms are golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250ºF (120ºC) oven.
Video: Check out how to create perfect buttermilk pancakes on the griddle!
Nutritional facts per pancake: about
- Sodium 196 mg
- Protein 3 g
- Calories 100.0
- Total fat 3 g
- Cholesterol 20 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
- Iron 5.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 2.0