Recipe courtesy of St. Francis
Pancake Batter
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 30 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 267
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 41 mg
- Sodium
- 688 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 30 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 267
- Total Fat
- 8 g
- Saturated Fat
- 2 g
- Carbohydrates
- 40 g
- Dietary Fiber
- 1 g
- Sugar
- 8 g
- Protein
- 9 g
- Cholesterol
- 41 mg
- Sodium
- 688 mg
Ingredients
Directions
- Combine the flour, sugar, baking powder, baking soda and kosher salt in a mixing bowl. In another mixing bowl whisk together the buttermilk and eggs. Combine the two mixtures and whisk until smooth, some small lumps are acceptable. Then whisk in the olive oil.
- Keep refrigerated until ready for use.
