Buttermilk Pancakes

Recipe by: WW Cream of the Crop

6 Points Per Serving

To freeze, place wax paper between pancakes and store in zip-top plastic bag or wrap tightly in foil.

1 cup all-purpose flour

2 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup low-fat buttermilk

1 Tbs. vegetable oil

1 large egg, lightly beaten

Cooking Spray

1. Combine first 5 ingredients in a large bowl; stir well, and make a well in the center of the mixture. Combine buttermilk, oil, and egg; stir well. Add to flour mixture, stirring just until moist. 2. Pour 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked.

Yield: 3 servings (serving size: 3 [4-inch] pancakes).