This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"Aspiring to a soufflé, he achieves a pancake at which the reader saws without much appetite." -John Leonard, Author
I prefer to use a non-stick griddle for cooking my pancakes. The result is fantastic and they cook evenly and quickly.
Servings: 2 | Serving size: 2 pancakes
Cooking Time: 30 Minutes
This recipe can easily be multiplied or halved. Leftover pancakes aren’t very good. The batter will keep overnight but the pancakes will not be as good.
Sift the all purpose flour, whole wheat flour, sugar and baking powder into a large mixing bowl.
Add buttermilk, eggs and vanilla extract and blend using a large whisk until smooth.
Heat a non-stick griddle over medium-high heat.
Let the batter stand for at least 2 minutes while the griddle is heating.
Stir once and wait another minute before placing batter on the griddle.
When the griddle is hot enough that a few drops of water will dance on the surface, reduce the heat to medium and place about 1/4 cup of batter for each pancake on the griddle.
Allow to cook for another 1 - 2 minutes until bubbles form on the surface and burst.
Turn pancake and cook for about 1/2 the time of the first side until the are golden brown.
Remove and top with butter and maple syrup.
Serving size: 2 pancakes with butter and maple syrup
|Calories 360||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||17%|
|Saturated Fat 6g||32%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 50g||18%|
|Dietary Fiber 3g||11%|
|Vitamin A 16%||Vitamin C 0%|
|Calcium 15%||Iron 17%|
|Vitamin K 1mcg||Potassium 200mg|