Low-Fat Buttermilk Pancakes
"These are from Susan Powter, but don't let the low-fat make you think these are not really tasty. I put all ingredients in a food processor, give it a good mixing, then fry in a hot skillet coated with cooking spray. I don't know why, but the first pancakes poured in the skillet always seem to be "sacrificial" (our dachsies love them). Keep the faith -- subsequent batches will be just fine.
I often have a hungry pack of teens at my home on a Saturday morning -- doubling this recipe works great. Leftovers refrigerate well in a zip top bag for a quick reheat in the microwave.
These also are delicious as pigs in blankets -- wrapped around cooked turkey sausage links.
Cooking time noted is per batch of pancakes. Number of batches varies depending upon the size you make your pancakes."
- Ready In:
- 13mins
- Ingredients:
- 12
- Yields:
-
2 cups of batter (about)
- Serves:
- 4-6
ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon sugar
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 cup low-fat buttermilk
- 2 tablespoons fat-free mayonnaise
- 3 egg whites
- 1⁄4 cup skim milk
- cooking spray
- maple syrup
- margarine (optional)
directions
- Place all ingredients in a food processor work bowl and mix well.
- Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
- Serve topped with butter spray or margarine, if desired, and maple syrup.
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