Butter Milk Pancakes

1-1/2 cups (375 mL) all-purpose flour
3 tbsp (50 mL) granulated sugar
1 tsp (5 mL) each baking powder and baking soda
1/4 tsp (1 mL) salt
1-3/4 cups (425 mL) 1% buttermilk
1 egg
2 tbsp (25 mL) light margarine, melted
2 tsp (10 mL) vanilla

In large bowl, whisk together flour, sugar, baking powder, baking soda and salt. In another bowl, whisk together buttermilk, egg, butter and vanilla; pour over dry ingredients and whisk until combined but still slightly lumpy.

Spray a large nonstick skillet or griddle with some 0 calorie cooking spray; heat over medium-high heat. Using scant 1/4 cup (50 mL) per pancake, pour in batter; spread slightly to form pancakes. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.

Divide the number of pancakes made by 4 in order to create a serving size that matches the caloric information provided.

Number of Servings: 4

Recipe submitted by SparkPeople user DUCHESSDORIGHT.