Pancakes for Two

Name: Pancakes for Two
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: about 8 pancakes.
Ingredients: 1-1/4 cups all-purpose flour; 1 tablespoon sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 large egg, lightly beaten; 1-1/4 cups buttermilk; 2 tablespoons canola oil; 1 cup fresh or frozen blueberries, optional

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

1-1/4 cups all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, lightly beaten
1-1/4 cups buttermilk
2 tablespoons canola oil
1 cup fresh or frozen blueberries, optional

Directions

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.
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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