Americanbreakfast

Buttermilk Pancakes

Name: Buttermilk Pancakes
Cuisine: American
Ingredients: Three pints of fresh buttermilk; one teaspoon of baking soda; salt to taste; flour sufficient to make a pancake batter

From Cooks in clover, 1889

Recipe attributed to Mrs. W. Holden.

Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

907Calories

47 gProtein

71 gCarbs

48 gFat

Full nutrition (33 nutrients)

Calories907 kcal

Protein47 g

Carbohydrates71 g

Fiber0 g

Sugars71 g

Total Fat48 g

Saturated Fat28 g

Monounsaturated Fat12 g

Polyunsaturated Fat2.9 g

Cholesterol161 mg

Sodium2994 mg

Potassium1974 mg

Calcium1681 mg

Iron0.4 mg

Magnesium146 mg

Phosphorus1243 mg

Zinc5.6 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D19 mcg

Vitamin C0 mg

Vitamin A687 mcg

Vitamin E1 mg

Vitamin K4.4 mcg

Vitamin B60.5 mg

Vitamin B126.7 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)2.5 mg

Niacin (B3)1.3 mg

Folate73 mcg

Choline213 mg

Caffeine0 mg

Water1285 g

As published

This recipe was extracted from Cooks in clover (1889), page 30. The excerpt below is the record exactly as published.

Buttermilk Pancakes.— Three pints of fresh but- make stiff batter. Have the gem pans hot when the Uermilk, one teaspoon of baking soda, salt to taste, mixture is dropped in them. Afiss S. E. Brawn. f flour sufficient to make a pancake batter

Cook this with the app: pantry check, scaling, and the assistant.