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Buttermilk Pancakes

We made these for our Sunday family brunch a few weeks ago and everyone agreed they were some of the best pancakes ever. I added blueberries, but they are good plain too. I haven't been able to find low sodium buttermilk locally, so that adds some sodium, but the resulting figure is still low.

2 c Flour
2 T Sugar
1 t Sodium Free Baking Powder
1/2 t Sodium Free Baking Soda
2 c buttermilk
1/4 c sour cream
2 eggs
3 T unsalted butter,melted and cooled slightly
1 t Canola Oil,for greasing the pan

Whisk the flour, sugar, baking powder and baking soda together in a medium bowl. In a second medium bowl, whisk together the buttermilk, sour cream, eggs and melted butter. Make a well in the center of the dry ingredients and pour in the wet ingredients; gently stir until just combined (batter should remain lumpy with a few streaks of flour). Do not overmix. Allow the batter to sit for 10 minutes before cooking. Heat 1 teaspoon of the vegetable oil in a nonstick skillet or griddle over medium heat. Using a paper towel, carefully wipe out oil, leaving a thin film of oil on the bottom of the pan. Pour 1/4 cup of batter into pan For each pancake. Cook until edges are set, first side is golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using a thin, wide spatula, flip pancakes and continue to cook until second side is golden brown, 1 to 2 minutes longer.

Yield: 8 Servings

Sodium Category: LowSodium

Nutrition Facts
Serving Size 1 Helping
Servings Per Recipe 8

Amount Per Serving
Calories 223
Calories from Fat 76

% Daily Values *

Total Fat 8 gr
  Saturated Fat 4 gr
  Polyunsaturated Fat 1 gr
  Monounsaturated Fat 2 gr
Cholesterol 78 mg
Sodium 89 mg
Potassium 220 mg
Carbohydrates 31 gr
  Dietary Fiber 0.9gr
Protein 7 gr

Vitamin A
Vitamin C

* Percent Daily Values are based on
a 2000 calorie diet

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