Directions:
- In large bowl, combine flour, sugar, salt and yeast. Heat milk and butter over low heat until warm and add along with eggs to flour mixture. Beat at medium speed until smooth. Cover and refrigerate for up to 4 days, stirring in 2 additional tablespoons sugar after second day.
- For pancakes, lightly grease griddle and pour about 1/4 cup batter onto hot surface for each pancake. Turn when edges look cooked and bubbles begin to break on surface.
- For waffles, bake in a hot waffle iron until steaming stops.
- Source: Pillsbury's Springtime Brunches cookbook.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 740.43 Kcal (3100 kJ) | ||
| Calories from fat | 289.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.17g | 49% | |
|---|---|---|---|
| Cholesterol | 155.71mg | 52% | |
| Sodium | 2267.62mg | 94% | |
| Potassium | 413.8mg | 9% | |
| Total Carbs | 94.42g | 31% | |
| Sugars | 9.8g | 39% | |
| Dietary Fiber | 9.56g | 38% | |
| Protein | 19.11g | 38% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 6mg | 33% | |
| Calcium | 420.7mg | 42% | |
| Amount Per 100 g | |||
| Calories | 240.26 Kcal (1006 kJ) | ||
| Calories from fat | 93.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.44g | 49% | |
|---|---|---|---|
| Cholesterol | 50.53mg | 52% | |
| Sodium | 735.82mg | 94% | |
| Potassium | 134.28mg | 9% | |
| Total Carbs | 30.64g | 31% | |
| Sugars | 3.18g | 39% | |
| Dietary Fiber | 3.1g | 38% | |
| Protein | 6.2g | 38% | |
| Iron | 1.9mg | 33% | |
| Calcium | 136.5mg | 42% | |
* 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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