Instant Pancakes Recipe 2 Recipe

Looking for an easy Instant Pancakes Recipe 2 recipe? Learn how to make Instant Pancakes Recipe 2 using healthy ingredients.


Submitted by swtheart122

Makes 2 servings



Use with my Instant Pancakes Recipe 1 as the base for fresh homemade pancakes! **adding 1 serving of Instant Pancakes Recipe 1 and 1 serving of Instant pancakes Recipe 2 will give you 3 pancakes for a serving (half of the recipe here **perfect for two people!**)

Recipe Ingredients for Instant Pancakes Recipe 2

1 large egg, raw
1 cup fat free milk
1 T white vinegar
3 T melted butter
1 cup fresh blueberries

Recipe Directions for Instant Pancakes Recipe 2

  1. Added Ingredient: 1 cup pancake mix (from my instant pancake recipe 1)

  2. To make Buttermilk: Fill measuring cup just shy of 1 cup with milk. Add 1 T white vinegar. Top off with milk to 1 cup. Let sit for 5 minutes while preparing other ingredients.

  3. Heat an electric griddle or frying pan to 350 degrees F. Heat oven to 200 degrees F.

  4. Separate egg white from yolk and place in 2 separate bowls

  5. melt butter and allow to cool slightly

  6. Whisk together the egg whites and the buttermilk in a small bowl. In another bowl, whisk the egg yolks with the melted butter.

  7. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.

  8. Pour the liquid ingredients on top of 1 cup pancake mix (from my Instant Pancakes Recipe 1). Using a whisk, mix the batter just enough to bring it together. Don't try to work all the lumps out.

  9. Check to see that the griddle is hot by placing a few drops of water onto to the griddle. The griddle is ready if the water dances across the surface.

  10. Lightly butter the griddle. Wipe off thoroughly with a paper towel. (No butter should be visible.)

  11. Gently ladle the pancake batter onto the griddle and sprinkle on blueberries if desired (calories in this recipe are for blueberries). When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes. Continue to cook 2 to 3 minutes or until the pancake is set.

  12. Serve immediately or remove to a towel-lined baking sheet and cover with a towel. Hold in a warm place for 20 to 30 minutes.

  13. Yield: 6 pancakes

Categories

Breakfast

Nutrition Facts
Serving Size 248.8g
Amount Per Serving
Calories
272
Calories from Fat
181
% Daily Value*
Total Fat
20.1g
31%
Saturated Fat
11.8g
59%
Trans Fat
0.0g
Cholesterol
154mg
51%
Sodium
210mg
9%
Potassium
285mg
8%
Total Carbohydrates
16.8g
6%
Dietary Fiber
1.7g
7%
Sugars
13.7g
Protein
8.0g
Vitamin A 19% Vitamin C 12%
Calcium 18% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C+
    Bad points
  • Very high in saturated fat
  • High in cholesterol
  • High in sugar
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