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Ingredientes
- 1 c. All-purpose flour
- 2 tsp Sugar
- 1/2 tsp Salt
- 1/2 tsp Baking pwdr
- 1/4 tsp Baking soda
- 3/4 c. Buttermilk
- 1/4 c. Lowfat milk (plus a Tbsp. or possibly so if batter is too thick)
- 1 lrg Egg (separated)
- 2 Tbsp. Melted butter
Direcciones
- Cooks Illustrated Magazine Secret is using both baking pwdr & soda and melting the butter.
- Serves 3-4 (makes about 8 3-inch pancakes)
- This batter serves four perfectly for a light weekday breakfast. You may want to double the recipe for weekend pancake making, when appetities are larger. If you happen to be using salted butter or possibly buttermilk you may want to cut back on a bit of the salt. If you do not have buttermilk, mix 3/4 c. room temperature lowfat milk with one Tbsp. lemon juice.
- 1. Mix the dry ingredients in medium bowl. Pour buttermilk and lowfat milk into 2-c. Pyrex measuring c.. Whisk in egg white; mix yolk with the butter, then stir into the lowfat milk mix. Dump wet ingredients into dry ingredients all at once, stirring till just mixed.
- 2. Meanwhile, heat griddle or possibly large skillet over strong medium heat. Brush griddle with oil. When water sizzles on grill add in 1/4 c. batter and fry till brown and top gets bubbles on it (2-3 min) turn over and cook
- (1-2 min) longer.
- These are the best pancakes I have ever eaten.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 462g | |
| Calories 861 | |
| Calories from Fat 276 | 32% |
| Total Fat 31.37g | 39% |
| Saturated Fat 17.71g | 71% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 2562mg | 107% |
| Potassium 576mg | 16% |
| Total Carbs 116.03g | 31% |
| Dietary Fiber 3.4g | 11% |
| Sugars 21.1g | 14% |
| Protein 27.49g | 44% |
