Snow-Season Pancakes
Recipe from Midwest Living

Serve these tender, light flapjacks with plenty of butter and maple syrup for breakfast.


Snow-Season Pancakes

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Servings: 10 to 12 pancakes
Related Categories: Buttermilk Pancakes, Christmas Breakfast and Brunch, Low Calorie, Low Fat, Low Sodium
 
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Ingredients
  • 1-1/2  cups
    all-purpose flour
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  • 3  tablespoons
    buttermilk powder
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  • 1  tablespoon
    sugar
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  • 2  teaspoons
    baking powder
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  • 1/4  teaspoons
    baking soda
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  • 1/4  teaspoon
    salt
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  • 2 
    beaten eggs
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  • 1-1/4  cups
    water
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Directions
1.
In a mixing bowl, combine the flour, buttermilk powder, sugar, baking powder, baking soda, and salt.
2.
Add the eggs and water to the dry ingredients, stirring until just combined (batter will be lumpy).
3.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat for about 2 minutes on each side or until pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm. Makes 10 to 12 pancakes.

Note
If you prefer, you can substitute 1-1/3 cups buttermilk for the buttermilk powder and the water.
Nutrition information
Calories 97, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 44 mg, Sodium 195 mg, Carbohydrate 17 g, Total Sugar 0 g, Fiber 1 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet
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