Silver dollar pancakes are a treat for a healthy breakfast. These are tender, delicious and wonderfully light.
If you prefer to use whole eggs, simply use two in place of the egg substitute.
1-1/4 cup flour
2 tablespoons sugar
2 teaspoons baking soda
1-1/2 cup low fat buttermilk
1/2 cup liquid egg substitute
3 tablespoons butter or margarine, melted, divided
In a large bowl, combine flour, sugar and baking soda. Stir in buttermilk, egg substitute and 2 tablespoons margarine just until blended.
Brush large nonstick griddle or skillet with some of remaining margarine; heat over medium-high heat. Using one heaping tablespoon batter for each pancake, spoon batter onto griddle. Cook until bubbly; turn and cook until lightly browned.
Repeat with remaining batter using remaining margarine as needed to make 28 pancakes. Serve hot with mixed berry topping.
Recipe makes 28 (2-inch) Silver Dollar Pancakes.
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