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Have you made Buttermilk Pancakes with Strawberry Sauce?
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Rating: 5/5 (1 vote cast)

Meal Type: Breakfast
Total Time:
Cook Method: Stove
Cuisine: Italian
     Serving Size: 5 - Change
Nutritional Facts
Servings Per Recipe: 5
Amount Per Serving
Calories 564
% Daily Value**
Total Fat 15g
23%
Saturated Fat 8g
13%
Unsaturated Fat 1g
Cholesterol 139mg
46%
Sodium 572mg
24%
Total Carbohydrate 93g
31%
Dietary Fiber 3g
14%
Sugars 25g
Protein 15g
Vitamin A  11%Vitamin C  95%
Calcium  32%Iron  8%
Potassium  22%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Pancakes with Strawberry Sauce

Date Added: June 11, 2009

Ingredients:

2 Teaspoons Baking Powder
2 Cups Flour unsifted
1 Teaspoon Baking Soda dissolved in
2 Tablespoons Sugar brown to taste
1/2 Cup Orange Juice frozen concent
1 Tablespoon Cornstarch dissolved in 1 cup cold water
3 Tablespoons Brown Sugar or jaggery
2 Tablespoons Butter Stick melted, divided
2 Cups Buttermilk or low-fat sour cream
2 Tablespoons Butter melted
1 Pint Strawberry sliced
2 Eggs beaten slightly
1/2 Cup Blueberries optional
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Directions:

1. To make pancakes combine dry ingredients, add milk, eggs and melted butter.

2. Stir until moistened (there should be some lumps).

3. Use 1/3 cup batter for each pancake. Makes 15 4-inch pancakes.

4. To make sauce, combine sugar, cornstarch, and orange juice.

5. Heat in saucepan until thickened, add straw berries.

6. Use to top pancakes and garnish with blueberries.

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Dietary Notes:
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 95% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Strawberry, Blueberries, Corn, Natural Sweeteners, Fructose Malabsorption, Oranges allergies.
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