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Recipe to Print-Aunt D's Buttermilk Pancakes - Copy - Copy - Copy - Copy - Copy

$scale_by Recipe Name: Aunt D's Buttermilk Pancakes - Copy - Copy - Copy - Copy - Copy Source: Submitted by: Last Modified: Course: Breakfast Used in Baskets: No Base: Egg Kosher: Dairy Ethnicity: American Kosher for Passover: No Preparation Time: 10.00 Minutes Number of Servings: 3 Inactive Prep Time: 0.00 Minutes Original Num Servings: 3 Cooking Time: 20.00 Minutes Heart Healthy: No Oven Temp: 0 Approx. Cost/Serving: $1.19 # Sides Included: 0 Difficulty: Easy Yields : 0 Cup Tested: Yes Wine Type: Wine Suggestion: Equipment Needed: Suggested Sides: Comments: These are Maggie's very favorite! She prefers them packed with chocolate chips.

Ingredients: Directions: Whisk flour, 2 tablespoons sugar, baking powder and salt in large bowl to blend. Add buttermilk, egg yolks and vanilla and whisk until smooth (batter will be very thick). Using electric mixer, beat whites in medium bowl to soft peaks. Add remaining 1 tablespoon sugar and beat until stiff but not dry; fold into batter. Fold in blueberries/chocolate chips, if using. Spray griddle or heavy large skillet with cooking spray over medium-low heat. Working in batches, pour batter by 1/4-cupfuls onto griddle. Cook until pancakes are golden brown, about 3 minutes per side. Transfer to plates. Serve with maple syrup.

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Nutrition per Serving:
Calories:	0	Total Carbs:	0.0	Net Carbs:	0.0
Cholesterol:	0.0	Fat:	0.0	Protein:	0.00
Fiber:	0.00	Sodium:	0.00