Buttermilk Pancakes

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

Yield:

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

Recipe from

Cooking Light

Nutritional Information

Calories 99
Caloriesfromfat 26 %
Fat 2.9 g
Satfat 0.8 g
Monofat 0.9 g
Polyfat 1 g
Protein 3.2 g
Carbohydrate 14.9 g
Fiber 0.4 g
Cholesterol 25 mg
Iron 0.8 mg
Sodium 211 mg
Calcium 69 mg

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.

Jean Kressy,

Cooking Light

December 2000
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