Fool Proof Pancakes
These are the best pancakes I ever made. They are simple to make, so why use a box mix?
- Preparing Time: 30 minutes
- Total Time: 5 minutes
- Served Person: 3
low sugar
kid friendly
breakfast
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1 teaspoon sugar
- 3/4 cup lowfat buttermilk
- 1/4 cup milk can use skim
- 1 egg large
- 2 tablespoons unsalted butter melted
- -- alternatives --
- 1/4 cup whole wheat flour decrease flour by 3/4 cup
- 3/4 cup blueberry fold into batter
- 1 banana slice into batter
- 2/3 cup pecans toasted
- Carbohydrate 64.0323549933347 g
- Cholesterol 195.476666666667 mg
- Fat 66.6746883333333 g
- Fiber 6.84600009096993 g
- Protein 13.2986361111111 g
- Saturated Fat 31.7505848333333 g
- Serving Size 1 1 Serving (298g)
- Sodium 836.608 mg
- Sugar 57.1863549023647 g
- Trans Fat 4.62527649999999 g
- Calories 882 calories
1. Combine everything in a mixing bowl and whisk lightly. It's ok if there are small lumps and streaks. 2. Heat 2 teaspoons vegetable oil in a 10-inch skillet over high heat. When it is hot, use a paper towel to wipe away the excess oil, leaving a thin film on the entire surface. Reduce the heat to medium high and add 1/4 cup batter for each of 3 pancakes. Cook until there are bubbles at the edges. Turn with a metal turner and cook the other side. Continue to cook remaining batter, adding more oil as necessary.
