Buttermilk Pancakes 

4 servings

• 2 ounces Egg Beaters, (or 1 egg)
• 1 cup buttermilk
• 2 Tablespoons Fleischmann's
    margarine, melted, or salad oil
• 1 cup Gold Medal flour
• 1 Tablespoon sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Combine all ingredients and beat until smooth. Spray butter-flavored vegetable oil spray onto a pre-heated griddle. Use a 1/4 cup measure to pour batter onto the griddle. Turn pancakes as soon as they are puffed and full of bubbles but before bubbles break. Bake other side until golden brown. Serve up with syrup.

VARIATIONS:
Apple Pancakes: Decrease buttermilk to 1/2 cup and stir in 1/2 cup applesauce into batter.

Blueberry Pancakes: Fold in 1/2 cup fresh (or well defrosted frozen) blueberries into batter.

Buckwheat Pancakes: Decrease flour to 1/2 cup and add 1/2 cup buckwheat flour.

Silver Dollar Pancakes: Pour batter by the Tablespoon onto hot griddle to form small pancakes (about 2-inch diameter).

Bon appetit!