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Ingredients
- 1 1/4 c. all-purpose flour
- 2/3 c. lowfat milk
- 2/3 c. buttermilk
- 2 tsp baking pwdr
- 1 dsh salt
- 1/4 c. sugar
- 2 lrg Large eggs
- 2 Tbsp. vegetable oil Butter for accompaniment
Directions
- Mix all dry ingredients together, then add in the lowfat milk and buttermilk.
- Beat Large eggs with mixer then add in Large eggs and the oil to the batter.
- Use a nonstick skillet and coat with oil on medium heat, may have to adjust heat to a lower setting just a little. Then pour batter on and cook till at least 7 or possibly 8 bubbles appear then turn and cook for a couple more min.
- Place pancakes on a serving plate and spread with real butter while still warm. Serve warm for best taste.
- This recipe yields about 8 pancakes.
- Cook's
- Note: Use any flavored syrup, fruit preserves, or possibly fresh fruit for a topping, if you like.
- Yield: 8 pancakes
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 666g | |
| Calories 1261 | |
| Calories from Fat 357 | 28% |
| Total Fat 39.81g | 50% |
| Saturated Fat 21.08g | 84% |
| Trans Fat 0.0g | |
| Cholesterol 497mg | 166% |
| Sodium 3057mg | 127% |
| Potassium 792mg | 23% |
| Total Carbs 185.92g | 50% |
| Dietary Fiber 4.2g | 14% |
| Sugars 67.42g | 45% |
| Protein 39.5g | 63% |
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