Heat a large non-stick skillet or griddle over low heat while preparing ingredients. Mix flour, sugar, salt, baking powder and baking soda in a medium bowl.
Microwave buttermilk and milk in a 2 cup Pyrex measuring cup to room temperature, 20 to 30 seconds. Whisk in egg, butter and vanill. Add wet ingredients to dry ingredients and whisk until just mixed.
Return batter to measuring cup, stirrin gin a teaspoon or so of water, if necessary, to make a thick but pourable batter.
Increase heat to medium and generously brush skillet or griddle with oil. When oil starts to spider, but before it starts to smoke, pour batter about 1/4 cup at a time. Work in batches, if necessary, to avoid overcrowding. When pancake bottoms are golden brown and tops start to bubble, 2 to 3 minutes, flip pancakes; cook until golden brown on remaining side. Repeat, brushing skillet or griddle with oil. Serve hot.
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|Serving Size: 1 Serving (125g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (42%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 8g||40 %|
|Monounsaturated Fat 3.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 79.3mg||24 %|
|Sodium 996.1mg||34 %|
|Potassium 135.2mg||4 %|
|Total Carbohydrate 35.2g||10 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 34.1g|
|Protein 7g||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: 289
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