Buttermilk Whole-Grain Pancakes
Buttermilk Whole-Grain Pancakes - Pancakes with Fresh Fruit Dream - No One Can Resist
Healthy, because
Even smarter
Nutritional values
These delicious classic buttermilk pancakes are made with whole wheat flour, which helps keep you fuller for longer.
If you're out of the season for fresh berries, the pancakes taste great with a thawed frozen mixture.
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 9 g | (36 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 16.1 μg | (36 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 31 mg | (33 %) | ||
| Potassium | 494 mg | (12 %) | ||
| Calcium | 240 mg | (24 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.5 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 93 mg |
Ingredients
- Ingredients
- 1 Tbsp butter
- 2 tsps Baking powder
- 5 ozs Pastry flour
- 4 ozs very fine Whole wheat flour
- 1 pint Buttermilk
- salt
- 2 eggs
- 1 lemon
- 16 ozs Sour cream
- 6 Tbsps Maple syrup
- 1 lb mixed Berry
- Canola oil (for baking)
Kitchen utensils
Preparation steps
Melt the butter and let cool slightly.
Mix baking soda and both types of flour in a bowl.
Mix melted butter, buttermilk, 1 pinch of salt and the eggs with a hand mixer until smooth. Gradually beat in flour mixture until smooth. Let rest for about 10 minutes.
Meanwhile, squeeze juice from the lemon. In another bowl, mix together sour cream, 3-4 tablespoons lemon juice, and maple syrup to taste.
Clean berries. Refrigerate berries and sour cream separately.
Heat some oil in a non-stick skillet. Add a small scoop of batter.
Cook over medium heat for 2-3 minutes. Then carefully flip and cook until golden brown and set, 1-2 minutes more. Remove from pan and set aside. Repeat with more oil and remaining batter. Serve pancakes with berries and sour cream.
