Low Fat Buttermilk Pancakes

1 1/2 C. unbleached all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 Tbsp. sugar
1 egg plus 2 egg whites or 4 egg whites
3/4 C. nonfat or low fat buttermilk
3/4 cup skim milk
Cooking spray

1. Combine flour, baking powder, baking soda, salt and sugar in a medium bowl.
Add egg and/or egg whites and buttermilk, mixing all ingredients together in a
blender, food processor or with a wire whisk until smooth, set aside.

2. Lightly spray a non-stick pan or griddle with cooking spray and preheat on
medium-high. Test to see if pan is ready by shaking a few drops of water on
the surface. If the water dances on the surface, evaporating quickly, the pan
is ready.

3. Pour about 1/4 cup batter onto hot surface for each pancake. Cook on first
side until bubbles form and begin to burst and edges of pancake begin to dry
out. Turn pancakes over with a spatula and cook until second side is golden

Fresh Blueberrry Topping
1 pint fresh blueberries or 1-16 oz. package frozen, no sugar added
1/2 C. sugar
1 1/2 Tbsp. cornstarch
1/2 C. water
Dash cinnamon
1/2 tsp. grated lemon rind – optional

1. Combine blueberries, sugar, cinnamon, and lemon rind in a medium size heavy
saucepan. Add cornstarch to water and stir untill disolved. Add water and
cornstarch mixture to pan and cook all ingredients together over medium- high
heat until thickened and clear.

2. Remove blueberries from heat and set aside to cool slightly before serving
or transfer topping to a nonmetallic container, cover and chill until ready to

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