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    You are in: Home / Recipes / Restaurant Style Fluffy Honey Pancakes Recipe
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    Restaurant Style Fluffy Honey Pancakes

    Average Rating:

    1 Total Reviews

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    • on September 14, 2008

      These are awesome! I used lemon flavored honey (all I had on hand) with really good results. I used skim milk & vinegar because my buttermilk was not fit to use anymore. My girls loved these. We did use 3/4 cup white, 1 cup wheat flour, but the texture is light enough, I'll use more wheat flout next time. These work really well for dropping large Michican blueberries into them on the griddle, because their fluffiness keeps the blueberries encased in batter, rather than sticking all over when you flip the pancakes. The beaten egg whites are a great way to lighten up the texture! I did find that it is necessary to spread the batter out a little bit when dropping on the griddle, or they are gooey in the middle, but not too much, or you knock the air out of the egg whites. Made for Kid friendly tag.

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    Nutritional Facts for Restaurant Style Fluffy Honey Pancakes

    Serving Size: 1 (789 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 86.5
     
    Calories from Fat 27
    31%
    Total Fat 3.0 g
    4%
    Saturated Fat 0.6 g
    3%
    Cholesterol 40.5 mg
    13%
    Sodium 212.0 mg
    8%
    Total Carbohydrate 11.8 g
    3%
    Dietary Fiber 1.6 g
    6%
    Sugars 2.3 g
    9%
    Protein 3.7 g
    7%

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