Pancakes for Two
TOTAL TIME: Prep/Total Time: 15 min.
YIELD: about 8 pancakes.
These light and fluffy pancakes for two won’t leave you worrying about what to do with the leftover batter. For a special taste treat, I like to prepare them with blueberries.—Annemarie Pietila, Farmington Hills, Michigan
Ingredients
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1-1/4 cups all-purpose flour
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1 tablespoon sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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1 large egg, lightly beaten
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1-1/4 cups buttermilk
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2 tablespoons canola oil
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1 cup fresh or frozen blueberries, optional
Directions
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1.
In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In a separate bowl, combine egg, buttermilk and oil; stir into dry ingredients just until blended. If desired, fold in blueberries.
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2.
Preheat griddle over medium heat. Lightly grease griddle. Pour batter by 1/4 cupfuls onto griddle; cook until bubbles on top begin to pop and bottoms are golden brown. Turn; cook until second side is golden brown.
Nutrition Facts
4 pancakes: 527 calories, 18g fat (3g saturated fat), 112mg cholesterol, 1299mg sodium, 74g carbohydrate (15g sugars, 2g fiber), 16g protein.
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