A splash of vanilla and a small pat of butter are the secret ingredients to these decadent, fluffy pancakes.
- Portion size 14 servings
- Credits : Canadian Living Magazine: July 2006
Ingredients
Method
In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy.
Lightly brush large nonstick skillet or griddle with some of the oil; heat over medium-high heat. Using scant 1/4 cup (50 mL) per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250?F (120?C) oven.
Nutritional facts <b>Per pancake:</b> about
- Sodium 196 mg
- Protein 3 g
- Calories 100.0
- Total fat 3 g
- Cholesterol 20 mg
- Saturated fat 1 g
- Total carbohydrate 15 g
%RDI
- Iron 5.0
- Folate 9.0
- Calcium 4.0
- Vitamin A 2.0
