Strawberry Buttermilk Pancakes
Yield
30 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
2 ½ | cups |
buttermilk
|
|
1 | teaspoon |
baking soda
|
|
¼ | cup |
butter
or margarine, melted |
|
2 ½ | cups |
all-purpose flour
|
|
1 | tablespoon |
sugar
|
|
2 | teaspoons |
baking powder
|
|
1 | teaspoon |
salt
|
|
1 | cup |
strawberries
fresh, sliced, or frozen, thawed and drained |
|
½ | cup |
butter
or margarine, melted |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
2 | large |
eggs
|
|
591 | ml |
buttermilk
|
|
5 | ml |
baking soda
|
|
59 | ml |
butter
or margarine, melted |
|
591 | ml |
all-purpose flour
|
|
15 | ml |
sugar
|
|
1E+1 | ml |
baking powder
|
|
5 | ml |
salt
|
|
237 | ml |
strawberries
fresh, sliced, or frozen, thawed and drained |
|
118 | ml |
butter
or margarine, melted |
Directions
Beat eggs.
Add buttermilk, baking soda and melted butter.
Stir in flour, sugar, baking powder and salt.
Fold in strawberries.
Preheat electric skillet to 350℉ (180℃).
Lightly, brush surface with butter.
Pour 2 tablespoon batter for each pancake into skillet.
Cool until bubbles form on the surface and edges are dry.
Turn and cook 1 to 2 minutes or until done.