Light Buttermilk Pancakes

Ingredients for 5 servings

2 cups cake flour
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tbs. sugar
2 large eggs
2 cups buttermilk (low-fat)
1 tsp. vanilla
2 tbs. butter, melted
¼ cup reduced-calorie pancake syrup

Preparation

Combine flour, baking powder, baking soda, salt and sugar and blend well with fork. Beat eggs, buttermilk and vanilla in a mixing bowl on medium-low speed until smooth. Add melted butter, pancake syrup and dry ingredients to egg mixture in mixing bowl and beat on lowest speed, scraping with rubber spatula, just until blended. Do not over mix. Let batter rest for 20 minutes.

Spray griddle lightly with canola cooking spray. Preheat griddle until water skittles. Pour ¼ cup batter onto griddle. Cook over medium heat until bubbles form in pancake. Turn over with spatula and cook another 30-60 seconds until golden brown.

Advisable to serve it with a couple less fat sausage links or patties and a small bowl of fresh fruit.