Ingredients
- 4 cups all-purpose flour
- 1/4 cup sugar
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1-1/2 teaspoons baking powder
- 4 large eggs, room temperature
- 4 cups buttermilk
Directions
- In a large bowl, combine
the flour, sugar, baking soda, salt and baking powder. In another bowl,
whisk the eggs and buttermilk until blended; stir into dry ingredients
just until moistened.
-
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn
when bubbles form on top. Cook until second side is golden brown.
Freeze option: Freeze
cooled pancakes between layers of waxed paper in a freezer container.
To use, place pancakes on an ungreased baking sheet, cover with foil and
reheat in a preheated 375° oven 6-10 minutes. Or, place a stack of 3
pancakes on a microwave-safe plate and microwave on high for 45-90
seconds or until heated through.
Nutrition Facts
3 pancakes: 270 calories, 3g fat (1g saturated fat), 89mg cholesterol,
913mg sodium, 48g carbohydrate (11g sugars, 1g fiber), 11g protein.
Comments
Post a Comment