Directions:
- Combine first 6 ingredients.
- Weigh or lightly spoon flour into a dry measuring cup; level. Combine flour and next 3 ingredients (through 1/4 teaspoon pepper) in a medium bowl. Combine buttermilk and egg yolk; add milk mixture to flour mixture, stirring with a whisk just until moist.
- Place egg white in a bowl; beat with a mixer at high speed until medium peaks form. Fold one-fourth of egg white into buttermilk mixture. Gently fold in remaining egg white.
- Heat a large skillet over medium-high heat. Lightly coat pan with cooking spray. Spoon about 1 tablespoon batter per pancake into pan, spreading slightly. Cook 1 minute or until tops are covered with bubbles and edges begin to set. Turn and cook 1 minute. Repeat with remaining batter for a total of 16 pancakes. Top each pancake with 1/4 teaspoon crème fraîche and 1 1/2 teaspoons tomato relish. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.68 Kcal (2268 kJ) | ||
| Calories from fat | 166.93 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.55g | 29% | |
|---|---|---|---|
| Cholesterol | 199.5mg | 67% | |
| Sodium | 1810.02mg | 75% | |
| Potassium | 326.81mg | 7% | |
| Total Carbs | 79.3g | 26% | |
| Sugars | 13.17g | 53% | |
| Dietary Fiber | 25.71g | 103% | |
| Protein | 15.6g | 31% | |
| Vitamin C | 3.9mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 163mg | 16% | |
| Amount Per 100 g | |||
| Calories | 80.36 Kcal (336 kJ) | ||
| Calories from fat | 24.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.75g | 29% | |
|---|---|---|---|
| Cholesterol | 29.6mg | 67% | |
| Sodium | 268.53mg | 75% | |
| Potassium | 48.48mg | 7% | |
| Total Carbs | 11.77g | 26% | |
| Sugars | 1.95g | 53% | |
| Dietary Fiber | 3.81g | 103% | |
| Protein | 2.31g | 31% | |
| Vitamin C | 0.6mg | 6% | |
| Iron | 0.4mg | 13% | |
| Calcium | 24.2mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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