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Ingredients
Preparation
1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Stir in cherries.
2. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/4 cup batter for each pancake onto pan. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle with powdered sugar.
Yield: 10 servings (serving size: 1 pancake).
Nutritional Info (Per serving):
Calories: 117, Saturated Fat: 0.5g, Sodium: 156mg, Dietary Fiber: 2g, Total Fat: 2.5g, Carbs: 20.5g, Cholesterol: 22mg, Protein: 3g
- 2/3 cup(s) flour, all-purpose
- 1/3 cup(s) flour, whole-wheat
- 1 tablespoon sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon, ground
- 1/4 teaspoon salt
- 1 cup(s) buttermilk, low-fat
- 1 large egg(s), lightly beaten
- 1 tablespoon oil, vegetable
- 2/3 cup(s) cherries, dried, chopped
- cooking spray
- 1 1/2 teaspoon sugar, powdered
Preparation
1. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients in a large bowl; stir with a whisk. Combine buttermilk, egg, and oil; add to flour mixture, stirring until smooth. Stir in cherries.
2. Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium-high heat. Spoon about 1/4 cup batter for each pancake onto pan. Turn pancakes when tops are covered with bubbles and edges look cooked. Sprinkle with powdered sugar.
Yield: 10 servings (serving size: 1 pancake).
Nutritional Info (Per serving):
Calories: 117, Saturated Fat: 0.5g, Sodium: 156mg, Dietary Fiber: 2g, Total Fat: 2.5g, Carbs: 20.5g, Cholesterol: 22mg, Protein: 3g