Breakfasts
Pancakes

Recipe submitted by DaVita dietitian Becky from Texas.
| Servings | 9 servings (about 18 medium-sized pancakes) |
| Serving size | 2 medium-sized pancakes |
| Ingredients |
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| Preparation |
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| Nutrients per serving | |
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Renal and renal diabetic food choices |
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Helpful hints
- *To sour milk: add 1 tablespoon vinegar to 2 cups milk. Let sit for about 5 minutes until soured. (Sour milk is used instead of buttermilk, which is higher in sodium).
- The griddle must be hot. It is hot enough if a drop of batter sizzles.
- Pour batter for medium-sized pancake.
- As soon as bubbles form, flip over.
- This recipe is easy to cut in half. Leftover batter can be stored in sealed container for several days in refrigerator.

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