MOM’S BUTTERMILK PANCAKES
“These pancakes are passed down from my grandmother, who was fully Scandinavian. They are light and fluffy, and great with berry syrups. I have made these for years as a special treat, and I hope you enjoy them as much as my family has.”
Prep 15 m
Cook 15 m
Ready In 30 m
1 C. flour
1 Tsp. salt
1 Tsp. baking soda
1 1/8 C. buttermilk
2 Tbsp. butter, melted
HOW TO MAKE:
1-Preheat and lightly grease a large skillet or electric griddle.
2-Mix the flour, salt, and baking soda together in a bowl.
3-Add the egg, buttermilk, and butter; stir together lightly, but keep it lumpy.
4-The batter should look thick, spongy, and puffy.
5-Drop 1/3 cup of the batter onto the cooking surface, spreading lightly with the bottom of the cup.
6-Cook until lightly-browned on each side, 1 to 2 minutes per side.
Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 210 calories; 7.9 g fat; 27.2 g carbohydrates; 7.1 g protein; 65 mg cholesterol; 1027 mg sodium. Full nutrition
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