Buttermilk Pancakes - Cooking Light |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 2 |
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Whole wheat, low fat, from Cooking Light, March 2010. Ingredients:
3/4 cup all-purpose flour |
3/4 cup whole wheat flour |
3 tablespoons sugar |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 1/2 cups low-fat buttermilk |
1 tablespoon canola oil |
1 large egg |
1 large egg white |
cooking spray |
3/4 cup maple syrup |
3 tablespoons butter |
Directions:
1. Weigh or lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, and next 3 ingredients (through salt) in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and egg white, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist.
2. Heat a nonstick griddle or nonstick skillet over medium heat. Coat pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with syrup and butter.
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