Ingredients
- 82 mg sodium
- 20 mg cholesterol
- 8 grams carbohydrates
- 2 grams fat
- 2 grams protein
- 1 egg
- 1 syrup
- 130 gr flour
- 240 ml buttermilk
- 60 ml more buttermilk
- 55 gr batter onto griddle (hot)
- 28 gr butter
- 14 gr sugar
- 2 gr baking powder
- 1 gr salt
VARIATIONS: Nut Pancakes Stir one third 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. ----
