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Add a photoServings: 4
Ingredients
- 1 1/2 c. flour
- 1 1/2 tsp baking pwdr
- 1 tsp sugar
- 1/2 tsp salt
- 1 1/2 Tbsp. melted butter plus more for cooking
- 1 x egg beaten lightly
- 2 c. buttermilk Maple syrup and jam for serving
Directions
- Combine the dry ingredients in a bowl. Set aside.
- Combine 1 1/2 Tbsp. butter, the egg and buttermilk in a bowl. Whisk in the dry ingredients till batter is just smooth. Set aside at room temperature for 30 min.
- Lightly brush a nonstick skillet with butter and place over medium heat. Ladle 1/4 c. of the batter into the skillet, spreading it out a bit; cook till the pancake is golden brown and small bubbles form on the top, about 40 seconds. Flip and continue cooking till golden brown, about 40 seconds.
- Repeat with the remaining batter, adding more butter as needed to the pan. Serve the pancakes as you make them, with syrup or possibly jam; or possibly keep them hot, loosely covered with foil, in a 200 degree oven.
- This recipe yields about 10 4-inch pancakes to serve 4 or possibly 5.
- Comments: The batter aerates during its resting time, resulting in lighter pancakes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 66g | |
| Recipe makes 4 servings | |
| Calories 229 | |
| Calories from Fat 52 | 23% |
| Total Fat 5.87g | 7% |
| Saturated Fat 3.15g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 58mg | 19% |
| Sodium 810mg | 34% |
| Potassium 66mg | 2% |
| Total Carbs 36.91g | 10% |
| Dietary Fiber 1.3g | 4% |
| Sugars 1.26g | 1% |
| Protein 6.27g | 10% |
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