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Buttermilk Toaster Pancakes
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Rating: 3.9/5 (30 votes cast)

Meal Type: Breakfast
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 97
% Daily Value**
Total Fat 4g
7%
Saturated Fat 2g
3%
Unsaturated Fat 0g
Cholesterol 68mg
23%
Sodium 132mg
6%
Total Carbohydrate 11g
4%
Dietary Fiber 0g
1%
Sugars 2g
Protein 4g
Vitamin A  2%Vitamin C  0%
Calcium  8%Iron  2%
Potassium  5%Vitamin E  1%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Buttermilk Toaster Pancakes

Recipe Tags: Pancake Recipes

Date Added: May 11, 2016
Delicious homemade pancakes right from your toaster. No additive or preservatives just wholesome goodness your kids will love.

Ingredients:

3 Eggs
1 tablespoon Brown Sugar packed
1 cup Flour unsifted
1 tablespoon Baking Powder
1/2 teaspoon Salt
2/3 cup Buttermilk
2 tablespoons Vegetable Oil
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Directions:

1. Preheat griddle. Beat eggs with brown sugar until very light, about 2 minutes.

2. Mix dry ingredients. Stir gently into beaten eggs.

3. Add buttermilk and oil. Stir only until mixed.

4. Batter will be lumpy. For each pancake, pour 1/4 cup batter onto hot griddle.

5. Cook until surface is covered with bubbles, turn, and cook other side until light brown. Cool on rack.

6. Place pancakes in an airtight container with waxpaper between layers. Or wrap singly in foil.

7. Label and store in freezer. To reheat in toaster: Remove from freezer and unwrap pancakes to be reheated.

8. Set toaster on medium-low setting. Toast pancakes, twice if necessary, to heat through.

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Dietary Notes:
This recipe is very low-sodium with 132.42mg per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Natural Sweeteners allergies.
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