YUM: Buttermilk Pankcakes

(If you think I eat all the time, you're probably mostly right.)

This Saturday Jordan and I finally got a chance to relax. He came over with Eric to hang out and play some Wii. I took a timeout from the Mario Kart action to cook us some breakfast for lunch. I made buttermilk pancakes, cook-to-order eggs, and sausage links.

The pancakes tasted pretty decent, but I could definitely use some tips for pancake flipping. They weren't exactly golden brown or perfectly round...

Buttermilk Pancakes
Prep time: 10 minutes
Cook time: 4 minutes per batch
Servings: 4 (8 pancakes)

Ingredients
1 cup all-purpose flour
2 teaspoons sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 egg whites
1 tablespoon cooking oil
1/2 teaspoon vanilla
Nonstick cooking spray

Directions
1. In a medium bowl combine the flour, sugar, baking powder, baking soda, and salt. Make a well in the center of flour mixture; set aside. In a small bowl combine buttermilk, 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 1/4 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, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm.

Nutrition Facts
177 cal, 4g total fat (1g sat fat), 2mg chol, 416mg sodium, 27g carbo, 1g fiber, 7g pro

Recipe from the New Dieter's Cookbook published by Meredith Corporation