Buttermilk Pancakes

[Guest guest]

Buttermilk Pancakes

To freeze any leftovers, place wax paper between pancakes,

and wrap them tightly in foil. Try topping these hot cakes with

maple syrup, fresh fruit, or jams and jellies.

 

1 cup all purpose flour

2 TB sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup low fat buttermilk

1 tsp. vegetable oil

1 large egg, lightly beaten

Cooking spray

 

Lightly spoon flour into a dry measuring cup; level with a knife. Combine

flour and next

4 ingredients (flour through salt) in a large bowl, and make a well in center

of mixture.

 

Combine buttermilk, oil, and egg; add to flour mixture, stirring until

smooth.

 

Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet

coated with cooking

spray. Turn pancakes when tops are covered with bubbles and edges look

cooked.

 

Yield: 9 (4 inch) pancakes (serving size: 1 pancake).