Buttermilk Pancakes II

A very light and fluffy pancake that requires fresh buttermilk, but it’s the best I’ve ever made!

Step: 1

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter. Keep the two mixtures separate until you are ready to cook.

Step: 2

Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it’s ready!

Step: 3

Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it’s just blended together. Do not over stir! Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Per Serving: 219 calories; protein 7.2g; carbohydrates 30.7g; fat 7.4g; cholesterol 63.3mg; sodium 515.5mg.

Eating best breakfast to continue the day has become a fabulous habit. It’s a great way to start my 24 hours off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. The sweetness is more vilified as the evil of all disease, but sweetness is also loaded with fibre, which is great for your digestive system and make keep you feel full longer, and not want likely grab a side food out of the vending machine before lunchtime.

Making fruit a at 7.00 clock habit is simple . Simply put the fruit in your fridge next to the milk or on the bench next to your grain pan , or move your coffee maker or tea kettle — about anywhere where you’ll find it. Before you eating the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.