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Buttermilk Pancakes II

Submitted by: BURYGOLD

Buttermilk Pancakes II
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  • Prep Time: 15 Minutes
  • Total Time: 25 Minutes
  • Yield: 12 - 5 inch pancakes
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A very light and fluffy pancake that requires fresh buttermilk, but it's the best I've ever made!

Ingredients

  • 3 cups all-purpose flour
  • 3 tablespoons white sugar
  • 3 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 3 cups buttermilk
  • 1/2 cup milk
  • 3 eggs
  • 1/3 cup butter, melted

Directions

  1. In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.
  2. Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
  3. Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Nutritional Information

  • Calories: 219 cal
  • Total Fat: 7.4 g
  • Saturated Fat: 4.1 g
  • Cholesterol: 70 mg
  • Sodium: 515 mg
  • Carbohydrates: 30.7 g
  • Fiber: 0.8 g
  • Protein: 7.2 g
  • Sugars: 6.7 g
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  • Potassium: 160 mg
  • Calcium: 146 mg
  • Iron: 2 mg
  • Magnesium: 17 mg
  • Folate: 67 mcg
  • Niacin Equivalents: 3 mg
  • Thiamin: < 1 mg
  • Vitamin A - Iu: 254 iu
  • Vitamin B6: < 1 mg
  • Vitamin C: < 1 mg
  • Calories From Fat: 67 kcal
  • Percent Of Calories From Carbs: 56
  • Percent Of Calories From Fat: 30
  • Percent Of Calories From Protein: 13
  • Percent Of Calories From Saturated Fat: 17

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Printed on July 28, 2014 at 10:22 am