Good fluffy pancakes
In medium size bowl combine buttermilk, eggs and oil whisk until well blended. Add dry ingredients mix quickly just enough to make a creamy batter do not overbeat. Heat a heavy-bottomed skillet or griddle over medium heat. Test skillet by sprinkling a few drops of water on it.. When water forms beads and dances over skillet surface, it is hot enough. Lightly grease the skillet with butter or nonstick cooking spray.
Pour about 1/4 cup batter into skillet for each pancake. Cook pancakes until batter is set, bubbles uniformly cover the top and have burst, and bottoms are golden brown, about 2 minutes. Flip pancakes and cook until golden brown on the other side, about 1 minute. Repeat with remaining batter, adding more oil to pan as necessary.
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Serving Size: 1 Serving (1033g) | ||
Recipe Makes: Servings | ||
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Calories: 2219 | ||
Calories from Fat: 650 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 72.2g | 96 % | |
Saturated Fat 9.6g | 48 % | |
Monounsaturated Fat 45.2g | ||
Polyunsanturated Fat 12.2g | ||
Cholesterol 391.8mg | 121 % | |
Sodium 3889.6mg | 134 % | |
Potassium 1256.3mg | 33 % | |
Total Carbohydrate 334.2g | 98 % | |
Dietary Fiber 9.7g | 39 % | |
Sugars, other 324.5g | ||
Protein 58.9g | 84 % | |
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: 2219
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