In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened; batter should be slightly lumpy.
Pour ¼ cup batter for each cake onto a well-seasoned hot griddle. Flip the pancake when bubbles appear on surface; turn only once.
_ Omit soda, use 2 teaspoons baking powder and omit salt
_ Substitute 1 and 1/3 cup 1% milk w/1Tbsp. lemon juice or white vinegar added for buttermilk.
_ Add ½ cup fresh or frozen blueberries.
_ Serve hot, chunky, spiced applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition and fiber.
Servings: Makes 12 4-inch pancakes
Nutrition: Each pancake provides approximately: 78 calories, 3 g protein, 12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 9 mcg folate, 1 mg iron, 178 mg sodium.
Source: Wheat Foods Council
|Serving Size: 1 Serving (1863g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2051 (54%)|
|Amt Per Serving||% DV|
|Total Fat 227.8g||304 %|
|Saturated Fat 82.6g||413 %|
|Monounsaturated Fat 61.8g|
|Polyunsanturated Fat 67.3g|
|Cholesterol 838.3mg||258 %|
|Sodium 1815.6mg||63 %|
|Potassium 3775.1mg||99 %|
|Total Carbohydrate 384.2g||113 %|
|Dietary Fiber 45.2g||181 %|
|Sugars, other 339g|
|Protein 93.8g||134 %|
Powered by: USDA Nutrition Database
Calories per serving: 3821
There are no reviews yet. Be the first!