This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetites are larger. If you happen to be using salted butter or buttermilk, you may want to cut back a bit on the salt.
1 - Mix dry ingredients in medium bowl.
2 - Pour buttermilk and milk into a container that you can easily pour from. Whisk in egg white and vanilla.
3 - Mix yolk with melted butter, then stir into milk mixture.
4 - Dump wet ingredients into dry ingredients all at once; whisk until just mixed.
5 - Cook on hot non-stick pan or griddle. If using a regular griddle or pan, use vegetable oil and brush the pan between each batch of pancakes to keep them from sticking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (82g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 159 | ||
Calories from Fat: 125 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.9g | 19 % | |
Saturated Fat 8.3g | 41 % | |
Monounsaturated Fat 3.7g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 86.1mg | 27 % | |
Sodium 488.5mg | 17 % | |
Potassium 135.2mg | 4 % | |
Total Carbohydrate 5.9g | 2 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 4g | ||
Protein 3.7g | 5 % | |
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: 159
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