BETTER THAN COPYCAT BUTTERMILK PANCAKES!
These pancakes are soooooooo good. I have been trying for a great pancake recipe for a long time. I finally found one with the help of my wonderful nephew, Gabriel. Try them. You will be pleasantly surprised! These pancakes are made with Splenda. Thanks Gabriel for helping your Nana. I love you.
Provided by Chef OnMyMom
Categories Breakfast
Time 45m
Yield 14 pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- 1. Place all dry ingredients into a mixing bowl. Stir completely, preferably with a wisk.
- 2. In another small bowl, mix the eggs, oil and buttermilk and blend. Mix the milk mixture into the dry mixture and wisk until blended. Let sit for 5 minutes.
- 3. Preheat a lightly coated skillet (I use cast iron), and please ensure the fire is not too high.
- 4. Pour approximately 1/3 cup batter for each pancake.
- 5. Cook until bubbles form on top and the edges start to look dry.
- 6. Turn with a spatula and cook the other side to a rich, golden brown.
- 7. Remove pancake and top with butter and syrup and enjoy!
Nutrition Facts : Calories 516.2, Fat 18.4, SaturatedFat 3.7, Cholesterol 100.3, Sodium 1489.1, Carbohydrate 69.7, Fiber 2.1, Sugar 9.1, Protein 17.3
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