Ingredients
- 82 mg sodium
- 20 mg cholesterol
- 8 grams carbohydrates
- 2 grams fat
- 2 grams protein
- 1 egg
- 1 syrup
- 1 c flour
- 1 cup buttermilk
- 1/4 cup more buttermilk
- 1/4 cup batter onto griddle (hot)
- 2 tb butter
- 1 tb sugar
- 1/2 ts baking powder
- 1/4 ts salt
VARIATIONS: Nut Pancakes Stir 1/3 cup chopped nuts into batter. Corn Pancakes Immediately after pouring batter onto griddle, sprinkle 1 TB drained whole-kernel corn over each pancake. Blueberry Pancakes Immediately after pouring batter on griddle, sprinkle 1 TB fresh or well-drained canned or frozen blueberries over each pancake. Banana Pancake Immediately after pouring batter onto griddle, place 2 to 3 thin banana slices on each pancake. ----
