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Ingredients
| all-purpose flour (unsifted): 3/4 cup |
| whole wheat flour: 3/4 cup |
| granulated sugar: 3 Tbl |
| baking powder: 1 1/2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| low fat buttermilk: 1 1/2 cups |
| canola oil - for salads, woks and light frying: 1 Tbl |
| eggs: 1 (large) |
| eggs: 1 (white, large) |
| cooking spray |
| maple syrup: 3/4 cup |
| salted butter: 3 Tbl |
Buttermilk Pancakes - Cooking Light
Credit: Food.com
User rating:
-
Prep Time
5 min -
Cook Time
15 min -
Servings
12 serving(s)
Tags
- 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.
- 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.