Ingredients:
1 1/2 cups buttermilk
1 1/4 cups flour
1 egg, slightly beaten
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons vegetable oil
1 tablespoon sugar
Preparation:
1. In a medium bowl, sift the dry ingredients.
2. Mix the buttermilk, egg and vegetable oil together, and add to the dry ingredients.
3. Stir only until the dry ingredients have disappeared.
4. Lightly coat a skillet or griddle with non-stick cooking spray or a small amount of vegetable oil; preheat over medium heat.
5. Test by adding a few drops of water on the hot pan - when the drops start to “dance” on the griddle, it is time to cook.
6. For each pancake, pour about a 1/4 cup of batter onto the hot griddle.
7. Cook until bubbles that form begin to pop and the edges look dry.
8. Using a spatula, turn the pancake and cook until the other side is rich golden brown.
9. Serving suggestion: serve with blueberry sauce and a dollop of sour cream or lemon yogurt.
Nutritional information for one serving:
Calories: 135
Calories from fat: 41
Total fat: 4.6g
Cholesterol: 28mg
Total carbs: 19g
Fiber: 0.5g
Protein: 4.3g
No comments:
Post a Comment