Buttermilk Pancakes
Recipe: #28534
October 30, 2017
Categories: Breakfast, Desserts, Snacks, 5 Ingredients Or Less, Brunch, Vegetarian, Flour, Buttermilk, Kosher Dairy, more
"From our Saturday newspaper The Weekend West. Times are estimated."
Ingredients
Nutritional
- Serving Size: 1 (206.2 g)
- Calories 399.5
- Total Fat - 13.7 g
- Saturated Fat - 7 g
- Cholesterol - 182.5 mg
- Sodium - 392.4 mg
- Total Carbohydrate - 53 g
- Dietary Fiber - 1.7 g
- Sugars - 4.8 g
- Protein - 14.7 g
- Calcium - 309.7 mg
- Iron - 1.8 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift flour and baking powder into a clean bowl and make a well in the centre and add the eggs, the melted butter and half of the milk and mix to a smooth thick mass and then add the rest of the milk.
Step 2
Your mixture should be thick enough to spread but not run.
Step 3
To cook them lightly grease a heavy pan over a moderate heat and pour in small ladles full and when bubbles come to the top of the them, turn them over with a palette or other broad-bladed knife.
Step 4
Repeat until all the batter is finished, you may also need to grease the pan again.
Step 5
Serve warm with syrup, jam or fruit.
Tips
No special items needed.