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Classic Buttermilk Pancakes

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Servings: Serves 4

Cook Time: 30 minutes

Prep Time: 30 minutes


2 cup All purpose flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 teaspoon Salt
3 tablespoon Sugar
2 cup Cultured low fat buttermilk
2 each Egg
1/4 cup Butter, unsalted, melted


1. In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt.
2. In a separate bowl, stir sugar into buttermilk, then whisk in eggs until thoroughly combined.
3. Pour buttermilk mixture and melted butter into dry ingredients. Stir with a wooden spoon until just combined, approximately 12 to 15 turns. Batter should look lumpy. Let batter rest for 5 minutes.
4. Heat a nonstick electric griddle to 400 F or a nonstick skillet over mediumhigh heat. After 2 to 3 minutes, test skillet for readiness by sprinkling a few drops of water on heated surface; they should skitter and evaporate on contact. Spray surface with cooking oil if desired.
5. Using a 1/4-cup measure, scoop batter and pour it onto griddle. Add mix-ins, if using (see Powered-Up Pancakes below). Cook for 2 to 4 minutes, or until uncooked surfaces are covered with bubbles. Flip pancakes and cook other sides for 1 to 2 minutes. Serve immediately. If you prefer to serve all pancakes at once, place on a foil-lined baking sheet and keep warm in a low oven (200 F) until ready to serve. Leftover pancakes can be frozen, then reheated for 10 seconds in the microwave.
What Kids Can Do:
* Measure and mix ingredients (careful not to overmix!).
* Older kids can pour batter onto griddle.
* Sprinkle on add-ins.
* Older kids can flip pancakes.
Suggestions: Fat-free buttermilk can be substituted for low-fat.
Powered-Up Pancakes
It's usually best to scatter add-ins across pancakes when they're first poured onto the griddle, rather than adding them by the handful to the batter, so that every pancake gets a uniform amount of extras. Mix and match for each pancake:
* 12 frozen blueberries
* 6 frozen raspberries
* 6 slices of banana
* 1 Tbsp. finely diced apple
* 1 Tbsp. mini chocolate chips
* 1 Tbsp. chopped nuts, such as almonds, walnuts, or hazelnuts
* 6 pieces diced sausage
* 1 Tbsp. shredded Cheddar or Monterey Jack cheese
Source: Hannaford fresh Magazine, March - April 2008

Nutritional Information

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 452 kcal (23%)
Calories from Fat 162
Total Fat 18 g (28%)
Saturated Fat 11 g (55%)
Cholesterol 142 mg (47%)
Sodium 1225 mg (51%)
Total Carbohydrates 66 g (22%)
Dietary Fiber 2 g (8%)
Protein 17 g (28%)
Vitamin A 535 IU (1%)
Vitamin C 2 mg (2%)
Calcium 173 mg (13%)
Iron 8 mg (44%)

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