Nutritional Info

Nutrition Facts

Serving Size 1 (50g)

Calories 152
Calories from Fat 80 (53%)
Amount Per Serving %DIV
Total Fat 8.9g 14%
Saturated Fat 2.3g 12%
Monounsaturated Fat 5.8g
Polyunsaturated Fat 0.8g
Trans Fat 0.0g
Cholesterol 1.2mg 0%
Sodium 234.5mg 10%
Potassium 146.3mg 3%
Total Carbohydrate 15.1g 5%
Dietary Fiber 2g 8%
Sugars 1.5g
Protein 3.2g 6%

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Recipe Description
The trick to having these little breads come out right, is to handle the soft dough as little as possible. The batter will be workable but sticky. Dust your hands with flour before kneading. If more flour is needed (flour varies as to how much moisture it absorbs), add a teaspoon at a time.
Prep time
15 min
Cook time
17 min
Ready In
32 min


Serves Tool

Serves To:USMetric
1 Cup(c)  whole wheat flour
1/4 Cup(c)  unbleached, all purpose white flour
1/4 Teaspoon(t)  salt
1 Teaspoon(t)  baking soda
1/2 Cup(c)  buttermilk


Sift together the dry ingredients, then stir to mix well. Make a well in the center of the dry mixture, pour in the buttermilk, and fold together until a soft ball forms. With floured hands, knead the ball about 5 times, using the heel of your palm, not your fingers. Heat a heavy skillet, preferably well seasoned cast iron, which will retain heat and cook evenly at a low temperature. Divide the dough into 6 pieces, quickly forming each into the shape of a hamburger patty. Place them on the skillet (no shortening is necessary if using an iron or nonstick skillet) and cook for 10 minutes on one side and 7 minutes on the other. Use heat hot enough to brown the bread, but not so hot that it scorches.

Additional notes

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