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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Add wet ingredients to dry alternately, a little at a time, working out the lumps. This batter should be smooth when its completed. | 2. Heat pan or grill to med-high (400*) drop onto grill or pan in the desired size, turn over when bubbles appear on top, cook 'til done. | 3. These are great to cook in large batches to freeze and then reheat. Lovely for cold school mornings. You could use half white flour and half whole wheat flour. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
baking powder	1/2	teaspoon		1.219	0.6371	0.0	0.0
baking soda	1/2	teaspoon		0.0	0.0	0.0	0.0
egg	2		beaten	143.0	0.72	12.56	9.51
oil	2	tablespoons		224.25599999999997	0.0	0.0717	25.4669
buttermilk	2	cups		-	-	-	-
milk	1	cup	skim	552.0	13.296	5.496	57.216

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.