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For The Whole Family
Buttermilk Pancakes with Cranberries and Pecans
(2 votes)
Health Score:
60 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 55 mins
Calories:
476
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 15.3 μg | (34 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 312 mg | (8 %) | ||
| Calcium | 135 mg | (14 %) | ||
| Magnesium | 36 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 10.2 g | |||
| Uric acid | 23 mg | |||
| Cholesterol | 197 mg | |||
| Complete sugar | 29 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 3 eggs
- 12 ozs Buttermilk
- 9 ozs Pastry flour
- 4 Tbsps sugar
- 1 tsp Baking powder
- 1 pinch salt
- 4 Tbsps butter
- 1 handful mixed Nut (such as hazelnuts, pecans, or almonds)
- 1 Tbsp dried Cranberry
- honey (for drizzling)
Preparation steps
1.
Separate the eggs and beat the yolks with the buttermilk, flour, sugar, and baking powder until a smooth batter forms. Let rest for 20 minutes.
2.
Beat the egg whites with a pinch of salt until stiff, and fold into the batter. Melt some butter in a pan, and pour in a small ladle of the batter. Let spread slightly, and cook until golden brown on both sides. Repeat until all the batter has been used. If you wish, you can keep the pancakes warm in a 175°F oven.
3.
Stack the pancakes on plates, and top with the nuts and cranberries. Drizzle with honey for garnish.
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