RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 11032
View Recipe |
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Recipe Name: |
Gramma's Buttermilk Pancakes - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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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
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Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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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.
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Ingredients:
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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. |
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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 |
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Average Rating:
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