Directions:
- Stir the butter into the warmed buttermilk until melted. Gradually pour the milk and butter into the the flour and beat well. Allow the mixture to stand (for a few hours if possible) or at least 30 minutes.
- Stir the sugar, bicarbonate of soda, salt and vinegar into the beaten eggs. Pour this mixture into the flour and milk mixture and beat well to form a smooth batter.
- Heavily grease a hot griddle or hot stone and heat. Drop the batter, a tablespoon at a time onto the heated griddle and bake over a moderate heat until golden brown on both sides, then keep warm.
- Continue until all the batter is used up.
- Spread butter on each pancake and serve with preserves.
- From a recipe by Gilli Davies in her book Celtic Cuisine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 545.72 Kcal (2285 kJ) | ||
| Calories from fat | 160.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.84g | 27% | |
|---|---|---|---|
| Cholesterol | 124.96mg | 42% | |
| Sodium | 760.73mg | 32% | |
| Potassium | 265.33mg | 6% | |
| Total Carbs | 81.09g | 27% | |
| Sugars | 26.58g | 106% | |
| Dietary Fiber | 2.13g | 9% | |
| Protein | 13.54g | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 1.1mg | 6% | |
| Calcium | 159.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 219.27 Kcal (918 kJ) | ||
| Calories from fat | 64.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 27% | |
|---|---|---|---|
| Cholesterol | 50.21mg | 42% | |
| Sodium | 305.66mg | 32% | |
| Potassium | 106.61mg | 6% | |
| Total Carbs | 32.58g | 27% | |
| Sugars | 10.68g | 106% | |
| Dietary Fiber | 0.85g | 9% | |
| Protein | 5.44g | 27% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.5mg | 6% | |
| Calcium | 63.9mg | 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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