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IHOP Buttermilk Pancakes




Source of Recipe


wb


Recipe Introduction


servings 9 (4"-5" pancakes)
points 2


List of Ingredients




1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 teaspoons Splenda
1/2 teaspoon salt
1/2 teaspoon baking soda
1/8 cup canola oil
2 tablespoons Egg Beaters® 99% egg substitute, slightly beaten
1 1/2 cups buttermilk, 1/8 to 1/4 cup more if needed to keep batter thinner

Recipe



Place first five ingredients into a bowl, add buttermilk, oil, and egg. With a spoon, mix all ingredients and beat until smooth.

Heat a frying pan or griddle to medium low heat. Spray with cooking spray. Pour batter to a desired size. Let the batter start to show small bubbles on top before you turn pancake over to finish cooking.

108 calories
4 g fat
trace fiber