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Correo Electrónico
 |
Ingredientes
- Zucchini Bread Pancakes
- 2 teaspoons baking powder
- 3 tablespoons brown sugar
- 2 large eggs, lightly beaten
- 3 cups buttermilk, room temperature
- 4 tablespoons unsalted butter, melted, plus
- more for the griddle
- Heat
- a griddle on medium-high. Whisk together flour, baking powder, baking soda,
- cinnamon, salt, and brown sugar in a medium bowl. In another medium bowl, add
- eggs, buttermilk, and 4 tablespoons butter; whisk to combine. Mix in zucchini.
- Add to flour mixture and stir with a wooden spoon until just combined. Batter
- should have small to medium lumps.
- Brush
- a little melted butter on the griddle. Pour the pancake batter by ¼ cups onto
- the griddle, keeping the pools of batter 2 inches apart. When pancakes have
- 2 tablespoons butter
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons heavy cream
View Full Recipe at The Dutch Baker's Daughter
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1098g | |
| Calories 1580 | |
| Calories from Fat 889 | 56% |
| Total Fat 100.85g | 126% |
| Saturated Fat 59.14g | 237% |
| Trans Fat 0.0g | |
| Cholesterol 857mg | 286% |
| Sodium 3697mg | 154% |
| Potassium 1475mg | 42% |
| Total Carbs 132.13g | 35% |
| Dietary Fiber 0.3g | 1% |
| Sugars 129.78g | 87% |
| Protein 43.74g | 70% |
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