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Pancakes |
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Serves: 8
Print this Recipe
Prep Time: 20 minutes - Yield: 16 (4-inch) pancakes; 8 servings
2 eggs
2 cups buttermilk
1/4 cup oil
1 3/4 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1. Heat griddle or large skillet over medium-high heat (375°F.) until hot. In large bowl, beat eggs. Stir in buttermilk and oil. Add all remaining ingredients; stir just until large lumps disappear. (For thicker pancakes, thicken batter with additional flour; for thinner pancakes, thin batter with additional buttermilk.)
2. Lightly grease heated griddle. A few drops of water sprinkled on griddle will sizzle and bounce when heat is just right. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook about 2 minutes or until edges look cooked and bubbles begin to break on surface. Turn pancakes; cook until golden brown.
TIPS: * To prepare pancakes using regular milk, decrease milk to 1 3/4 cups, increase baking powder to 4 teaspoons and omit baking soda.
** Self-rising flour can be substituted for all-purpose. Omit baking powder; decrease baking soda to 1/2 teaspoon and salt to 1/4 teaspoon.
Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 210 * Calories from Fat: 80 * % Daily Value: Total Fat: 9 g 14% * Saturated Fat: 2 g 10% * Cholesterol: 55 mg 18% * Sodium: 490 mg 20% * Total Carbohydrate: 27 g 9% * Dietary Fiber: 1 g 3% * Sugars: 6 g * Protein: 6 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 15% * Iron: 8% * Dietary Exchanges: 2 Starch, 1 Fat or 2 Carbohydrate, 1 Fat
See Cook's Note: Pancake Tips
Variations
Apple Pancakes: Add 1/2 cup shredded peeled apple and 1/2 teaspoon cinnamon. Blueberry Pancakes: Add 1 cup fresh or frozen blueberries, thawed and well drained.
Cheese Pancakes: Add 1/2 cup shredded cheese.
Nut Pancakes: Add 1/2 cup chopped nuts.
Whole Wheat Pancakes: Use 1 cup all-purpose flour and 3/4 cup whole wheat flour
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