Quick Breakfast

Buttermilk Pancakes

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Average: 5 (2 votes)
(2 votes)
Buttermilk Pancakes
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Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
107
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie107 cal.(5 %)
Protein3 g(3 %)
Fat3 g(3 %)
Carbohydrates17 g(11 %)
Sugar added3 g(12 %)
Roughage2.3 g(8 %)
Vitamin A0 mg(0 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.7 mg(6 %)
Vitamin K3.4 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.8 mg(7 %)
Vitamin B₆0.1 mg(7 %)
Folate17 μg(6 %)
Pantothenic acid0.3 mg(5 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C23 mg(24 %)
Potassium139 mg(3 %)
Calcium37 mg(4 %)
Magnesium10 mg(3 %)
Iron0.4 mg(3 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids1.4 g
Uric acid18 mg
Cholesterol27 mg
Complete sugar10 g

Ingredients

for
20
For the garnish
4 Oranges
300 grams fresh Blueberries
1 Apple
1 Pear
2 Tbsps lemon juice
Maple syrup (for serving)
For the batter
2 Tbsps butter
200 grams Pastry flour
2 tsps Baking powder
1 pinch salt
150 grams Buttermilk
2 eggs
2 Tbsps sugar
butter (to fry)
How healthy are the main ingredients?
BlueberrysugarOrangeApplePearMaple syrup

Preparation steps

1.

For the batter: Melt butter at modest heat and let cool until lukewarm. Combine flour, baking powder and salt in bowl. Mix butter, buttermilk, eggs and sugar thoroughly using whorls of hand mixer. Stir in flour mixture and let rest for about 15 minutes.

2.

Preheat oven to 60°C (approximately 140°F) and insert a large plate.

3.

Heat butter in a large non-stick frying pan. Add a tablespoon of batter and cook over medium heat for 2-3 minutes on each side. Set finished pancakes on plate in oven to keep warm and repeat process until all batter is used.

4.

When all pancakes are baked, peel oranges with a sharp knife and cut into slices. Rinse and core apple, cut into slices and mix with 1 tablespoon lemon juice. Rinse, quarter and seed pear, cut into slices and mix with 1 tablespoon lemon juice. Rinse blueberries and pat dry.

5.

Arrange fruit and pancakes on plates, drizzle with a little maple syrup and serve immediately.