RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 640
| View Recipe |
|
|
| Recipe Name: |
Gramma's Buttermilk Pancakes |
| Source: |
|
Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
|
| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Egg |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
|
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
This makes about 20 pancakes. If you don't have buttermilk, use sweet milk instead, omit the baking soda and add 2 teaspoons of baking powder.
|
|
Ingredients:
|
Directions:
Sift together the dry ingredients. Combine the egg, milk and oil and stir it into the dry ingredients; just until the flour is moistened (batter with be lumpy).
Bake on a hot griddle by dropping 1/4 cup of batter for each pancake.
For Blueberry pancakes:
When the undersides of the pancakes are nicely browned, sprinkle about 2 teapoons of blueberries over each cake. Turn and brown on the other side. |
|
|
|
| Nutrition per Serving: |
| Calories: |
436 |
Total Carbs: |
73.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
105.5 |
Fat: |
8.8 |
Protein: |
15.22 |
| Fiber: |
0.00 |
Sodium: |
938.00 |
|
|
|
