USDA Buttermilk Toaster Pancakes

Description

 * Source: FOOD—by U.S. Department of Agriculture
 * Typed for you by Karen Mintzias
 * Serves: 12

Ingredients

 * 3 eggs
 * 1 tablespoon brown sugar, packed
 * 1 cup flour, unsifted
 * 1 tablespoon baking powder
 * ½ teaspoon salt
 * ⅔ cup buttermilk
 * 2 tablespoons vegetable oil

Directions

 * 1) Preheat griddle.
 * 2) Beat eggs with brown sugar until very light, about 2 minutes.
 * 3) Mix dry ingredients.
 * 4) Stir gently into beaten eggs.
 * 5) Add buttermilk and oil.
 * 6) Stir only until mixed. Batter will be lumpy.
 * 7) For each pancake, pour ¼ cup batter onto hot griddle.
 * 8) Cook until surface is covered with bubbles, turn, and cook other side until light brown.
 * 9) Cool on rack.
 * 10) Place pancakes in an airtight container with wax paper between layers or wrap singly in foil. Label and store in freezer.
 * 11) To reheat in toaster: remove from freezer and unwrap pancakes to be reheated.
 * 12) Set toaster on medium-low setting.
 * 13) Toast pancakes, twice if necessary, to heat through.

Nutritional information

 * Calories per 4-inch pancake: About 90