Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light May 1996

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Recipe Summary test

Yield:
14 pancakes (serving size: 2 pancakes)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 7 ingredients in a large bowl; stir well. Combine buttermilk and next 5 ingredients (buttermilk through eggs) in a small bowl; stir well. Add to flour mixture, stirring until smooth. Fold in apple. Let stand 5 minutes.

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  • Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancakes when tops are covered with bubbles and edges look cooked.

Nutrition Facts

232 calories; calories from fat 19%; fat 5g; saturated fat 1.7g; mono fat 1.4g; poly fat 1g; protein 8.7g; carbohydrates 39.7g; fiber 3.7g; cholesterol 63mg; iron 2.2mg; sodium 604mg; calcium 192mg.
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