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Ingredientes
- 1Â 1/4 c. Flour, whole wheat
- 3/4 c. Flour, unbleached
- 1/2 tsp Salt
- 2 tsp Baking pwdr
- 3/4 tsp Baking soda
- 1Â 3/4 c. Lowfat sour cream
- 1 Tbsp. Honey
- 2 Tbsp. Butter, melted
- 1/2 tsp Vanilla extract
- 1Â 3/4 c. Lowfat milk
- 1 x Egg yolk
- 1 x Egg white, beaten well
- 1 Tbsp. Butter
- Â Â Maple syrup, heated
Direcciones
- In a medium-sized bowl, mix together the dry ingredients. In a separate bowl, mix the lowfat sour cream, honey, melted butter, and vanilla extract. Add in the lowfat milk and egg yolk. Mix again. Pour the dry ingredients into the wet and stir well. Add in the beaten egg white and stir.
- Preheat a griddle or possibly fry pan over medium-low heat. When the pan is warm, add in 1 tsp. of the butter, and quickly spread it over the surface. Pour 1/2 c. ladle of the pancake batter (for each pancake) on the griddle/fry pan.
- Cook the pancakes till bubbles appear on their surfaces. Flip the pancakes and cook for a 1 to 2 minute(s). Repeat till all the batter is used, adding more butter as needed to the pan. Serve with warm maple syrup on the side.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 308g | |
| Recipe makes 4 servings | |
| Calories 588 | |
| Calories from Fat 279 | 47% |
| Total Fat 31.74g | 40% |
| Saturated Fat 18.27g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 133mg | 44% |
| Sodium 1366mg | 57% |
| Potassium 420mg | 12% |
| Total Carbs 60.4g | 16% |
| Dietary Fiber 1.7g | 6% |
| Sugars 13.71g | 9% |
| Protein 15.25g | 24% |
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