Recipe courtesy of Elizabeth Gilroy
Buttermilk Pancakes
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- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 178
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 45 mg
- Sodium
- 563 mg
- Level: Easy
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 178
- Total Fat
- 2 g
- Saturated Fat
- 1 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 1 g
- Sugar
- 6 g
- Protein
- 9 g
- Cholesterol
- 45 mg
- Sodium
- 563 mg
Ingredients
Directions
- In small mixing bowl, combine all of the ingredients and mix well. Pour by spoonfuls onto a hot, oiled griddle. Spread the batter with the back of the spoon to make thin, crepe-like pancakes. Cook until the batter is bubbly. Turn over. Serve immediately with butter and syrup or favorite fruit sauce.
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