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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Beat the yolks until pale and smooth. | 2. Beat in the buttermilk and then the baking soda and mix well. | 3. Sift in the dry ingredients mixing as you add; make sure the batter is smooth. | 4. Add in the melted butter and mix well. | 5. Beat the egg whites in another bowl until stiff. | 6. Fold into the batter until no bits of white are visible. | 7. Let batter stand about 20 minutes before making pancakes. | 8. Make sure your griddle is really hot (the old water droplet test). | 9. Ladle batter onto griddle; turn when bubbles form across the cakes and allow to lightly brown on the second side. | 10. Serve with warm maple syrup and sweet butter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	3		separated	214.5	1.08	18.84	14.265
buttermilk	1 2/3	2/3		-	-	-	-
baking soda	1	teaspoon		0.0	0.0	0.0	0.0
baking powder	2	teaspoons		4.876	2.5484	0.0	0.0
salt	1/2	teaspoon		-	-	-	-
flour	1 1/2	cups		867.42	189.9081	14.1015	3.3654
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
butter	3	tablespoons	unsalted melted	256.5	11.7855	8.0145	21.6

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