These are the best pancakes I have ever had outside of Pancake Pantry here in Nashville. This recipe makes the lightest, fluffiest pancakes, and the buttermilk contributes such a rich flavor. I threw in some frozen blueberries that I had in the freezer and served these with some turkey bacon for a Sunday morning breakfast that didn't break the calorie bank but still felt indulgent. I did have a slight problem with the pancakes cooking all the way through. They get so puffy that it's hard to tell when the inside is cooked, so leave them on a little longer than you might normally.Light Buttermilk Pancakes
source: Cheap Healthy Good
Makes 8-10 pancakes
Ingredients
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray
(I added about a 1/2 cup of frozen blueberries.)
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.
2) 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
