Buttermilk Pancakes

Buttermilk Pancakes

153kcal per serving
15 mins
4servings
Preferences Vegetarian Under 300 calories
Main Ingredients Grains & Pulses
Allergens Celery free Peanut free
Seasonal Spring Summer Autumn Winter

ingredients

  • 1 egg
  • 3 tbsp semi skimmed milk
  • 2 tbsp buttermilk
  • 100g plain flour
  • 1 tsp baking powder
  • 4 tsp caster sugar
  • 2 tsp rapeseed oil

nutrition facts

Per average serving:
energy 640 kJ / 153 kcal
8 %
fat 4.1 g
6 %
saturates 0.6 g
3 %
Sugars 6.5 g
7 %
salt 0.5 g
9 %

of an adult’s Reference intake (8400kj / 2000kcal). Typical values per 100g: Energy 268kJ/64kcal

method

  1. Beat the egg, milk and buttermilk together in large bowl. Sift over the flour, baking powder and sugar then quickly mix to form a smooth thick batter.

  2. Heat a little oil in a non-stick frying pan. Gently drop a spoonful of the batter into the hot pan and cook for 2 minutes until the base is crisp and golden. Flip over and cook further 1-2 minutes. Keep warm on a plate covered with a clean tea towel and repeat until all the batter is cooked.

Serving suggestion: top with a teaspoon of honey, chopped banana and a scattering of walnut halves.

Important information

* Allergen information is compiled using data obtained from the manufacturer of products we have used. If you decide to use a different product there may be a different allergen declaration, so please check the labels of all the ingredients you purchase to make this recipe. This information is for guidance only.

Nutritional information has been compiled by Registered Nutritionists using an industry standard software system (FDH Saffron). Please bear in mind that the nutrition will change depending on the products that you use to make this recipe. This information is for guidance only.