Rating: 4.5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 5
  • 5 star values: 4

Light, fluffy flapjacks, topped with butter and drizzled with sweet syrup, guarantee you'll start the day off right.

Karen Levin
Recipe by Cooking Light March 2010

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Recipe Summary

Yield:
6 servings (serving size: 2 pancakes, 2 tablespoons syrup, and 1 1/2 teaspoons butter)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.

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  • Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.

Nutrition Facts

347 calories; fat 9.9g; saturated fat 4.4g; mono fat 3.4g; poly fat 1.3g; protein 7.4g; carbohydrates 59.2g; fiber 2.3g; cholesterol 53mg; iron 2.1mg; sodium 520mg; calcium 197mg.
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