Ron’s Recipes

Buttermilk Pancakes

Name: Buttermilk Pancakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 5 servings
Cuisine: Breakfast
Ingredients: 1 ½ cups (188 g) all-purpose flour; 1 ½ cups (360 ml) buttermilk; ¼ cup (56 g) unsalted butter (melted and cooled, plus 2-3 extra tablespoons for cooking); 1 large egg; 1 tablespoon granulated sugar; 2 teaspoons pure vanilla extract; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon salt

Breakfast

5 servings

porcje

10 minutes

czas aktywny

40 minutes

całkowity czas

Zacznij Gotować

Składniki

1 ½ cups (188 g) all-purpose flour

1 ½ cups (360 ml) buttermilk

¼ cup (56 g) unsalted butter (melted and cooled, plus 2-3 extra tablespoons for cooking)

1 large egg

1 tablespoon granulated sugar

2 teaspoons pure vanilla extract

2 teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

Wskazówki

Using an electric mixer or bowl and whisk, combine all the ingredients. The batter should be smooth and not too thick. Make sure not to overmix!

Preheat a skillet over low-medium heat.

Melt a little butter in the skillet. Place ¼ cup of batter in skillet, and smooth into a circle.

After bubbles form across the top of the pancake and edges begin to crisp, flip the pancake to cook the other side.

Cook opposite side until golden brown then remove from pan. Repeat until all the batter is used.

Serve immediately with maple syrup and fresh fruit.

Scroll up and see the post for tips, FAQs, and storage recommendations.

Wartości Odżywcze

Wielkość Porcji

2 pancakes

Kalorie

291 kcal

Tłuszcz Całkowity

13 g

Tłuszcz Nasycony

8 g

Tłuszcz Nienasycony

4 g

Tłuszcz Trans

0.4 g

Cholesterol

65 mg

Sód

317 mg

Węglowodany Całkowite

36 g

Błonnik Pokarmowy

1 g

Cukry Całkowite

6 g

Białko

7 g