Buttermilk Pancakes

The key to these light and fluffy pancakes is whipping the egg whites well before folding them into the batter.

Makes 6 servings

1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3 large eggs, separated
1 tablespoon sugar
1 3/4 cups low-fat buttermilk
1 tablespoon unsalted butter, melted

1. In a large bowl, combine the flour, baking soda, and salt; stir well. In a medium bowl, whisk together the egg yolks and sugar until well combined. Stir in the buttermilk and butter; stir into the flour mixture until well combined. In a clean medium bowl, beat the egg whites with an electric mixer or wire whisk to stiff peaks. Gently fold the whites into the flour mixture.
2. Coat a nonstick griddle or skillet with non-stick spray and heat over medium heat. Spoon a scant 1/4 cup of batter for each of 18 pancakes onto the griddle and spread into a 3 1/2-inch circle. Cook until the tops are covered with bubbles, 3-4 minutes. Turn pancakes and cook until the edges are lightly golden, about 2-3 minutes longer.

Per Serving (3 pancakes): 204 Cal, 5 g Fat, 2 g Sat Fat, 0 g Trans Fat, 114 mg Chol, 459 mg Sod, 30 g Carb, 1 g Fib, 9 g Prot, 101 mg Calc.

POINTS value: 4.

TIP: To have pancakes or waffles on hand for a weekday breakfast, make the recipe as directed and allow the pancakes or waffles to cool on a wire rack. Wrap them individually in plastic wrap and freeze. Then heat pancakes until warm in the microwave, 1 to 2 minutes, or toast waffles in the toaster oven.

Comments: The pancakes were good but for some reason they didn't turn out tasting as good as the waffles using the same ingredients. We used grape jelly on them since we had run out of syrup. We are freezing some of the pancakes to have on the weekend.