Jenny's "Butter"milk pancakes
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By Jennifer Bedford
Jenny's "Butter"milk pancakes
For diabetic, substitute sugar with stevia 1:1 ratio. Recipe feeds 2 adults & two kids under 5.
Updated at: Wed, 06 Sep 2023 16:24:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
10
Moderate
Nutrition per serving
Calories102.7 kcal (5%)
Total Fat3.6 g (5%)
Carbs14.5 g (6%)
Sugars2.5 g (3%)
Protein3 g (6%)
Sodium203.1 mg (10%)
Fiber0.4 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
Instructions
Step 1
Take out 3 bowls (or 1 liquid measuring cup and 2 bowls)
Step 2
In Liquid Measuring Cup: Combine milk and apple cider vinegar. Set aside for 5 minutes
Step 3
In small bowl, melt butter.
Step 4
In Large Bowl: Combine all dry ingredients, whisk together well.
Step 5
Combine wet ingredients in this order: Milk & butter, then add egg and mix (you don't want the egg to cook in the hot butter, and the milk will help cool it down just a bit)
Step 6
Add wet ingredients to dry ingredients, mix quickly until smooth but don't overmix or you'll end up with rocks for pancakes.
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