Cooking Light Buttermilk Pancakes

These are a breakfast favorite.  I add some cinnamon, nutmeg and blueberries if I feel like going all out but they are pretty darn good all by themselves.  If going gluten-free, try using Bob's Red Mill All Purpose Baking Mix in place of the flour mixture.  Also, if you don't have buttermilk just add 1 tbsp of white vinegar to a cup of milk, let it stand for 5-10mins then use in recipe. This recipe is copied from Cooking Light.

Buttermilk Pancakes

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

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

Recipe from

Ingredient

sugar

• 1 cup all-purpose flour
• 2 tablespoons
• 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.

Jean Kressy, Cooking Light
DECEMBER 2000