While looking for a new pancake recipe, I ran across this one at food.com. With a name like "Best Ever Buttermilk Pancakes", I knew I had to try them! These pancakes are not your normal instant or made from a box pancakes. They are a bit more time consuming, but taste just like my grandma used to make. They are well worth a little extra effort. This recipe makes 20 pancakes. The serving size is 2 pancakes for 4 points +, but I do not know too many people who can eat just two pancakes. Four pancakes = 7 points +. I hope you like them!
Serves 10 ( 2 pancakes = 4 points+ ) add additional points for syrup
- 3 eggs, separated
- 1-⅔ c. low-fat buttermilk
- 1 tsp. baking soda
- 2 tsp. baking powder
- ½ tsp. salt
- 1-½ c. flour
- 1 T. sugar
- 3 T. butter, melted
Beat the egg yolks until pale and smooth. Beat in the buttermilk and then the baking soda. Mix well.
Sift the flour, baking powder, salt and sugar. Add to buttermilk mixture and mix until smooth.
Stir in melted butter.
Beat egg whites until stiff peaks form. Fold into the batter until no egg whites are visible. Let batter stand for 20 minutes before making pancakes.
Heat your griddle or frying pan until very hot. Spray with nonstick spray. Spoon batter by ¼ cupfuls onto hot griddle. Turn when bubbles form across the cakes and allow to lightly brown on the second side. Repeat with remaining batter.
Serve with warm maple syrup if desired. We used Log Cabin sugar-free syrup.