Low-Fat Buttermilk Pancakes

These are from Susan Powter, but don't let the low-fat make you think these are not really tasty. I put all ingredients in a food processor, give it a good mixing, then fry in a hot skillet coated with cooking spray. I don't know why, but the first pancakes poured in the skillet always seem to be "sacrificial" (our dachsies love them). Keep the faith -- subsequent batches will be just fine. I often have a hungry pack of teens at my home on a Saturday morning -- doubling this recipe works great. Leftovers refrigerate well in a zip top bag for a quick reheat in the microwave. These also are delicious as pigs in blankets -- wrapped around cooked turkey sausage links. Cooking time noted is per batch of pancakes. Number of batches varies depending upon the size you make your pancakes.

• Ready In: 13 mins
• Serves: 4-6
• Yields: 2 cups of batter (about)

Ingredients

• 1  cup all-purpose flour
• 1  tablespoon sugar
• 1  teaspoon sugar
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1  cup low-fat buttermilk
• 2  tablespoons fat-free mayonnaise
• 3  egg whites
• 1⁄4 cup skim milk
•  cooking spray
•  maple syrup
•  margarine (optional)

Directions

1. Place all ingredients in a food processor work bowl and mix well.
2. Pour pancake batter to form pancakes in hot skillet coated with cooking spray. (On our electric stove, we set it to medium heat -- around 5 or 6) Brown lightly on both sides.
3. Serve topped with butter spray or margarine, if desired, and maple syrup.