- 2 eggs
- 2-1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 cup buttermilk
- 1 cup unbleached or all-purpose flour
In a large bowl, combine the eggs, baking powder, baking soda, and salt. With a whisk, beat until frothy. Add the buttermilk and flour. Stir until the flour is completely moistened. The mixture will be lumpy.
Place a large skillet or griddle over medium-low heat until hot enough for drops of water to dance on the surface. Coat the surface with no-stick spray. Pour or ladle batter for 4 pancakes (3″ wide) onto the skillet. Cook 2 minutes over medium heat, or until bubbles form on the surface and start to break. Turn the pancakes over. Cook for 1-2 minutes or until browned. Set aside.
Repeat by coating the skillet with no-stick spray and cooking the remaining batter until all pancakes are cooked.
Makes approximately 20 pancakes (based on 3″ size)
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Adapted from Homestyle Cooking Made Healthy by Jeanne Jones