Recipe finder
Snow-Season Pancakes
- Yield: 10 to 12 pancakes
- Cook 2 mins per each side
Ingredients
-
1 1/2
cups
all-purpose flour
-
3
tablespoons
buttermilk powder
-
1
tablespoon
sugar
-
2
teaspoons
baking powder
-
1/4
teaspoon
baking soda
-
1/4
teaspoon
salt
-
2
beaten eggs
-
1 1/4
cups
water
Directions
- In a mixing bowl, combine the flour, buttermilk powder, sugar, baking powder, baking soda, and salt.
- Add the eggs and water to the dry ingredients, stirring until just combined (batter will be lumpy).
- For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.
Note
- If you prefer, you can substitute 1-1/3 cups buttermilk for the buttermilk powder and the water.
Nutrition Facts
(Snow-Season Pancakes)
carb. (g) 17, sodium (mg) 195, pro. (g) 4, chol. (mg) 44, Fat, total (g) 1, cal. (kcal) 97, fiber (g) 1