This crescent roll vegetable pizza is just incredible. I acquired my taste for vegetables in this way. 6 cups of variously cut vegetables should be used.
| Prep Time: | 10 mins |
| Cook Time: | 5 mins |
| Total Time: | 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 5 eggs
- 1 ½ cups milk
- 6 tablespoons butter, melted
- 5 cups buttermilk
- 5 cups all-purpose flour
- 5 teaspoons baking powder
- 5 teaspoons baking soda
- 1 pinch salt (Optional)
- 5 tablespoons sugar
Instructions
- In a large bowl, whisk together the eggs, milk, butter and buttermilk. Combine the flour, baking powder, baking soda and sugar; stir into the wet ingredients just until blended. Adjust the thickness of the batter to your liking by adding more flour or buttermilk if necessary.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side. Continue with remaining batter.
Nutrition Facts
| Calories | 347 kcal |
| Carbohydrate | 52 g |
| Cholesterol | 99 mg |
| Dietary Fiber | 1 g |
| Protein | 12 g |
| Saturated Fat | 5 g |
| Sodium | 865 mg |
| Sugars | 12 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Unfortunately this recipe had to be altered because I made pancakes for myself this morning, but it was easy because I used 1/5 of all of the ingredients! They were great! I’ll never buy the box stuff again! Even with 1/5 I had enough batter for 3 people to eat, but it was only me, so ……. ♀️
I can’t in good faith give this 5 stars. The milk proportions are way off. Only use the buttermilk measurement. Don’t add milk on top of it!! Or you’ll have way too watery a batter. I’ve made hotcakes countless of times to know when I got the right consistency. Fried up real nice!! So, 5 stars minus the plain milk in the recipe. Usually if you need 3 cups of flour you need 3 cups of milk. So eyeball!!
I added a bit more salt, vanilla, and cinnamon to give it more flavor–but then, I don’t really like getting flavor from syrup and butter, which some people prefer.
Great recipe. I’ve made tons of different recipes, and this is in the top two. I added vanilla per the suggestions. They rise great, are light and have great flavor, especially with chocolate chips.
I wish I could have rated these better but they were just average. No better taste in fact not much taste at all. Not fluffy and light. I made the pared down version as written by another reviewer, maybe that was the problem but really it still made way too many pancakes. My husband said he would give them a rating of two.
In a word: WOW!! These taste nearly identical to the ones we buy at Village Inn! Will definitely go on my FAVES list, and save into Evernote.
These pancakes were really tasty! I adjusted the recipe for 6 people and it calculated that I needed 2 & 1/2 eggs. Well I do not know how to measure that so I used three eggs and it made the batter a bit runny so I had to add more flour to get the consistency I wanted. Other than that they were yummy! Great flavor and consistency.
I liked how the pancakes weren’t dry and were actually a little more fluffy than I expected. Great recipe. However, I wouldn’t recommend using soured milk as a substitute for the buttermilk because the flavor of the soured milk is sharper than the buttermilk, and takes away from the overall taste.
Excellent recipe. I made it cutting the ingredients in half and still had enough to serve us for two days. You don’t have to drown these pancakes in syrup to give them taste. Well done.
They taste good but I need to learn how to fully cook them better. I find that part a little difficult.
not that good
I followed se advice from youtube and mixed the dry ingredients and wet separately and lightly mixed them together. After letting them rest for around 10 minutes I grilled them, they came out fluffy and delicious. I didn’t do the 5 cups of everything, but adjusted the ratio to 1 cup of flour (I added a bit of cake flour) as almost everything was in count of 5 except the milk I used a bit more than a quarter cup. This one is a keeper.
I made these based on the rave reviews but I don’t get why they’re so highly rated. It’s way too much liquid vs flour. I added 2 extra cups of flour and it’s still soup. They’re not light and fluffy at all. Just a disaster. Flavour is good but that’s the only redeeming quality.
I always come back to this recipe, sometimes I’ll add vanilla extract and dice apples dusted with cinnamon powder, then I’ll add that to the dry ingredients. This is the perfect base for any pancake or it’s just as good as is.
Absolutely delicious! Perfect with a bit of maple syrup on top.
One word…Awsome! Taste just like my Grandfather used to make. You won’t be disappointed.
I am a person that does not eat pancakes I say these were fantastic!!I made them for my granddaughter and tried one for myself. I was surprised by the fluffiness of them. I did add some extra flour to thicken them up some.
Absolutely love these pancakes. We make them all the time, add any kind of fruit you like to them too. I do suggest using only half the sugar that the recipe calls for. Even that amount is plenty. Adjust the serving size to 5 servings to get the right amount for a 2 Egg recipe.
Love this recipe! Just made these again (about 5 times now) and added 1cup of blueberries to a mix of 4 servings. So great!
Everyone in likes it , I am thinking of making it more tastier. When I make this recipe again for the holidays and special occasions too.
These turned out so good! I added some vanilla just because I like vanilla in my pancakes. If you’re only trying to feed an army then follow the recipe. Lol if you’re only trying to feed 3-4 people I’d cut it down I little. We had pancakes for 5 days, which is fine lol. I love pancakes