Buttermilk Pancakes
What’s Been Cooked
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup low-fat buttermilk
- 1 teaspoon 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)
To make BLUEberry pancakes, sprinkle fresh BLUEberries onto batter after you first spoon it onto the griddle or skillet. We learned to do this from Alton Brown - it helps you evenly distribute the BLUEberries and prevents the pancakes from turning lavender).
CALORIES 99 (26% from fat); FAT 2.9g (sat 0.8g,mono 0.9g,poly 1g); IRON 0.8mg; CHOLESTEROL 25mg; CALCIUM 69mg; CARBOHYDRATE 14.9g; SODIUM 211mg; PROTEIN 3.2g; FIBER 0.4g
Cooking Light, DECEMBER 2000
