NutriBullet® Pancake Batter
- Level: Easy
- Yield: 12 pancakes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 132
- Total Fat
- 5
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 0
- Sugar
- 6
- Protein
- 4
- Cholesterol
- 42
- Sodium
- 192
- Total: 35 min
- Active: 35 min
Ingredients
1 1/2 cups all-purpose flour (see Cook's Note)
1/4 cup sugar
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
4 tablespoons unsalted butter, melted, plus more for the skillet
2 large eggs
Directions
Special equipment:
a NutriBullet® blender- Add the flour, sugar, baking powder and salt to a NutriBullet® tall cup (24 ounces). Stir with a fork to combine. Add the buttermilk, melted butter and eggs. Attach the extractor blade and blend until combined.
- Heat a nonstick skillet over medium heat and add some butter. Pour about 1/4 cup pancake batter directly from the NutriBullet® into the skillet. Cook until the underside of the pancake is golden brown, about 2 minutes. Flip and cook until the other side is golden brown and the pancake is cooked through, another 1 to 2 minutes. Repeat with the remaining batter, adding more butter as needed.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour and results in dry baked goods.)