Breakfast Drop Scones
(0 votes)
(0 votes)
Health Score:
54 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
533
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 10 g | (40 %) | ||
| Roughage | 2.3 g | (8 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 353 mg | (9 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 8.7 g | |||
| Uric acid | 27 mg | |||
| Cholesterol | 136 mg | |||
| Complete sugar | 17 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 cups all-purpose flour
- 1 tsp Baking powder
- 1 tsp baking soda
- 1 pinch salt
- 1 Tbsp sugar
- 2 cups Buttermilk
- 2 eggs
- 2 Tbsps melted butter
- ⅜ cup milk
- vegetable oil (for cooking)
- To serve
- Maple syrup
- butter
Preparation steps
1.
Sift the flour, baking powder and bicarbonate of soda into a mixing bowl and stir in the salt and sugar.
2.
Beat the buttermilk with the eggs and melted butter. Add to the dry ingredients and stir until smooth. Stir in the milk
3.
Grease a griddle or heavy frying pan with the oil and heat until hot.
4.
Pour about 1 tablespoon of batter onto the griddle to make an 8-10cm|3"-4" round and cook over a medium heat for 1-2 minutes, until bubbles form on the surface. Gently turn over and cook the other side for about 30 seconds until golden. Repeat with the remaining batter.
5.
Wrap the cooked pancakes in a clean tea towel to keep them soft.
6.
Stack the pancakes on plates and pour over maple syrup. Add a knob of butter to melt over the pancakes.
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