This week one of my projects was to go through my huge stack of magazines that I need to go through and weed out. Made progress but still need to do more. I definately waited way to long. Procratination I think is what is called!!!
So in my stack of recipes that I tore out, this was one that I wanted to try for Sunday breakfast. This was out of Cooking Light Magazine. I stuck to the recipe and I added a little vanilla which it didn't call for. Actually, I added a little too much. That's what happens when you don't measure. So this recipe I will keep. They stated in their magazine, this is one of their Hall of Fame recipes and I have to agree. This one gets my "thumbs up".
Recipe:
3/4 cup all purpose flour
3/4 cup whole wheat flour
3 Tbspns. sugar
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 cups low-fat buttermilk*
1 Tbspn. canola oil
1 large egg
1 large egg white
cooking spray
*Note: I made my own buttermilk, since I don't use it that often and hate to buy a quart when I don't need that much.
To make buttermilk, simply add 1 tablespoon of lemon juice (i used fresh lemon) to 1 cup of milk (I used 1%) and let stand for 5 minutes.
Lightly spoon flours into dry measuring cups; level with a knife. Combine dry ingredients in a large bowl.
Combine buttermilk, oil, egg and egg white, stir together with whisk. Add buttermilk mixture to dry ingredients, stirring just until moist.
Heat a nonstick griddle. Coat pan with non stick cooking spray. Spoon batter onto griddle. Turn pancakes over when tops start to bubble and edges look cooked.
Serve with syrup.
2 friends came over:
Wishing I was nearby, they look mighty good!!
You may have me working my blog soon ;-)
For a healthier alternative I must say they were good. The new camera has gotten me motivated again to blog and the need to try new recipes, since dinners and everything else is getting boring again. I hope to see an update on your blog soon :)
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