Tomorrow is pancake Tuesday. So, in an effort to ensure that all the world has their fill of pancakes - even those struggling on those torturous nutritional intake plans better known as diets - I decided to post a delightful light pancake recipe that I tried on Sunday morning.
I can't not have pancakes (which might explain why the scale was so rude to me this morning, but whatever) so I found these. And they're good. Not quite as fluffy as you might hope, and ever-so-slightly fork resistant, but still wonderfully good.
And really, when you slather them in butter and drench them in syrup, who the hell cares what they taste like, right?
But seriously, they're good.
And now I'll shut up and tell you how to make them.
1 cup flour
2 tsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk (I used plain 1% milk)
2 egg whites
1 tablespoon cooking oil
1/2 tsp vanilla
nonstick cooking spray
1. In a medium bowl combine the flour, sugar, baking powder, baking soda and salt. Make a well in the centre of the flour mixture and set aside. In a small bowl combine milk, egg whites, oil and vanilla; add all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).
2. Lightly coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium heat. For each pancake, pour a scant 1/3 of a cup of the batter onto the hot griddle or skillet. Cook over medium heat about 2 minutes on each side or until pancakes are golden.
Serves 4 (8 pancakes)
177 calories, 4g total fat (1g saturated fat), 1 g fiber.