• 2 cups Dierbergs flour
• ¼ cup Dierbergs sugar
• 2½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups buttermilk
• 2 large Dierbergs eggs
• 3 tablespoons Dierbergs butter, melted

In large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well mixed; set aside

 

In medium bowl, whisk together buttermilk, eggs, and butter until well mixed.

 

Make well in center of flour mixture. Pour in buttermilk mixture; stir just until moistened (batter will be lumpy).

 

Lightly coat large nonstick skillet or griddle with no-stick cooking spray; heat over medium-high heat.

 

Working in batches, spoon ¼ cup batter per pancake onto griddle; cook until bubbles appear in tops and bottoms are lightly browned, about 2 minutes. Turn and cook until lightly browned on other side, about 1 minute.

Servings: 24
Serving Size: Per Pancake

Per Serving
Calories: 73
Cholesterol: 20 mg
Fat: 2 g
Sodium: 161 mg
Carbohydrates: 11 g
Protein: 2 g
Fiber:
Saturated Fat: 1 g