Try this Buttermilk Pancakes recipe, or contribute your own.
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Mix together everything but butter (wet into the dry) the night (or at least 30 minutes) before cooking time. Pre-heat large, heavy skillet on low-medium heat for 10 minutes. Add melted (warm but not too hot) butter to the fluffy batter right before cooking. Add a bit of butter to pan before cooking. Flip cakes when the bubbles have risen and the sides are dry.
Experiment with different grain flours and additions. Blueberries add very well.
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Serving Size: 1 Serving (373g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 1179 | ||
Calories from Fat: 846 (72%) | ||
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Amt Per Serving | % DV | |
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Total Fat 94g | 125 % | |
Saturated Fat 59.5g | 298 % | |
Monounsaturated Fat 24.4g | ||
Polyunsanturated Fat 3.5g | ||
Cholesterol 252.2mg | 78 % | |
Sodium 2575.7mg | 89 % | |
Potassium 298.9mg | 8 % | |
Total Carbohydrate 83.7g | 25 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 83.7g | ||
Protein 6.9g | 10 % | |
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: 1179
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