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)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 26%
  • Fat: 2.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 1g
  • Protein: 3.2g
  • Carbohydrate: 14.9g
  • Fiber: 0.4g
  • Cholesterol: 25mg
  • Iron: 0.8mg
  • Sodium: 211mg
  • Calcium: 69mg

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

  1. 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.
  2. 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.
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