Buttermilk Pancakes

By sheilaolim

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

Nutrition for each pancake:
Calories:99 (26% from fat)
Fat:2.9g (sat 0.8g,mono 0.9g,poly 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

Details

Servings 4

Preparation

Step 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.

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.