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Receta Buttermilk Pancakes with Whole Wheat & Orange

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This recipe uses half all purpose and half whole grain flour - my choice for the whole grain is white whole wheat flour or whole wheat pastry flour. A nice citrus flavor perks up Sunday morning pancakes. (I freeze leftovers for hungry mornings with little time except to toast and devour!)

Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 8
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Ingredientes

Cost per serving $0.59 view details

Direcciones

  1. Heat pancake griddle.
  2. Beat eggs in medium mixing bowl. Stir in buttermilk, oil and orange zest; set aside.
  3. In large mixing bowl stir together all purpose and whole wheat flours, sugar, baking powder, baking soda, and salt.
  4. Stir buttermilk mixture into dry ingredients and stir until flour is all moistened.
  5. Cook 5 or 6 inch diameter pancakes on hot griddle.
  6. Yield: 16 pancakes, about 8 servings

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Nutrition Facts

Amount Per Serving %DV
Serving Size 115g
Recipe makes 8 servings
Calories 227  
Calories from Fat 77 34%
Total Fat 8.75g 11%
Saturated Fat 1.15g 5%
Trans Fat 0.0g  
Cholesterol 49mg 16%
Sodium 540mg 23%
Potassium 141mg 4%
Total Carbs 30.05g 8%
Dietary Fiber 0.9g 3%
Sugars 6.26g 4%
Protein 6.64g 11%
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