Buttermilk Pancakes

To freeze any leftovers, place wax paper between pancakes, and wrap them tightly in foil.

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

Ingredients

• 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

Preparation

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.

Nutritional Information

Calories:

99 (26% from fat)

Fat:

2.9g (sat 0.8g,mono 0.9g,poly 1g)

Protein:

3.2g

Carbohydrate:

14.9g

Fiber:

0.4g

Cholesterol:

25mg

Iron:

0.8mg

Sodium:

211mg

Calcium:

69mg