This is my father's basic Buttermilk pancake recipe, to which you can add your favorite ingredient; mine happens to be Maine Wild Blueberries. You can use just about any fruit, although chocolate chips work well too! ... Ginny Ciraldo
Preheat griddle. Melt butter and set aside to cool.
In a small bowl, mix eggs, buttermilk, and vanilla.
In a large bowl, combine dry ingredients.
Add egg mixture to dry ingredients. Add melted butter and mix just until blended. Do not over mix.
Using a large spoon or ladle, pour batter onto buttered griddle. Immediately sprinkle pancakes with blueberries. Flip once, when pancake begins to brown.
Serve hot with maple syrup.
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Serving Size: 1 Serving (265g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 343 | ||
Calories from Fat: 95 (28%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.5g | 14 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 86.5mg | 27 % | |
Sodium 13757.5mg | 474 % | |
Potassium 239.1mg | 6 % | |
Total Carbohydrate 55.3g | 16 % | |
Dietary Fiber 1.6g | 7 % | |
Sugars, other 53.7g | ||
Protein 10.6g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 343
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