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Continued: Recipe: Buttermilk flapjacks

  • Article by: , Wire services
  • Last update: February 6, 2013 - 2:44 PM
Melt 4 tablespoons (1/2 stick) butter. In a medium bowl, whisk together melted butter, buttermilk, vanilla extract and eggs. Whisk buttermilk mixture into flour mixture, mixing as little as possible to make a thick (and lumpy) batter. Do not overmix; too much stirring will result in tough pancakes.

Heat a skillet or griddle over medium heat. Add 1 tablespoon butter and heat until butter’s foam subsides. Ladle in about 1/2 cup of batter and cook, turning once, until pancake is deep golden brown on both sides, about 4 to 5 minutes total. Repeat process with additional butter and remaining batter. Serve hot, topped with butter and maple syrup.

Nutrition information per each of 8:

Calories 325 Fat 19 g Sodium 776 mg

Carbohydrates 31 g Saturated fat 12 g Calcium 223 mg

Protein 7 g Cholesterol 95 mg Dietary fiber 1 g

Diabetic exchanges per serving: 2 bread/starch, 4 fat.

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