Soak flour in buttermilk, kefir or yoghurt in a warm place for 12 to 24 hours. (Those with milk allergies may use one cup of filtered water plus 2 tablespoons whey, lemon juice, or vinegar in place of undiluted buttermilk, kefir, or yogurt.) Place eggs in food processor and process for several minutes. Add flour mixture, vanilla, water and salt and process another minute. Place 2 tablespoons butter in a large skillet and cook in a 400 degree oven until it melts and sizzles. Pour half the batter (about 1 and 1/2 cups) into pan. Bake at 350 degrees until pancake is puffed and browned. Repeat for second pancake. Dust with nutmeg if desired. Serve with butter and honey, sorghum syrup or maple syrup.
Fold 1 cup fresh fruit into the batter. Top with a dollop of sweet cheese topping.
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|Serving Size: 1 Serving (217g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 218 (71%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 8.3g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 725.3mg||223 %|
|Sodium 434.8mg||15 %|
|Potassium 226.8mg||6 %|
|Total Carbohydrate 1.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 1.4g|
|Protein 21.1g||30 %|
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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: 308
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