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    FAST & FLUFFY PANCAKES


    Source of Recipe


    Ron

    List of Ingredients




    1 cup all-purpose flour
    1 tablespoon sugar
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 & 1/2 cups buttermilk, at room temperature
    3 tablespoons unsalted butter, melted, or vegetable oil
    1 large egg

    Recipe




    Directions
    1. In a large bowl, mix together flour, sugar, baking powder, baking soda and salt.

    2. In a medium bowl, whisk buttermilk, butter and egg.
    Stir into dry ingredients until just incorporated; the batter should be slightly lumpy.

    3. Heat a nonstick griddle or large skillet over medium heat.
    Ladle about 1/4 cup of batter for each pancake on top of griddle, allowing plenty of space for spreading.
    Cook until bubbles form on the surface, 2-3 minutes; turn and cook until golden brown, 2-3 minutes longer.
    Repeat with remaining batter; serve right away.

    Per pancake: 86 Cal.; 3g Protein; 4g Fat; 11g Carb.; 219mg Sodium; 27mg Chol.; 0g Fiber

    Village Tip
    As each batch is cooked, transfer to a baking sheet lined with a kitchen towel and keep warm in a 200F oven.
    Finish off all of the batter, then you can sit down with your family and enjoy the meal together.

    VARIATIONS:
    Banana Chip Pancakes

    Blueberry Buttermilk Pancakes

    Cran-Apple Pancakes


 

 

 


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