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INGREDIENTS

1 tb Brown sugar ; (heaping)
1/2 ts Vanilla extract
1 ts Baking Powder
Cinnamon Syrup
1 Egg
1/2 ts Baking soda
1 1/4 c Low-fat buttermilk
1 c All-purpose flour
1/4 ts Salt
1 tb Vegetable oil

Servings

INSTRUCTIONS

Combine first 5 ingredients in a large bowl; stir well. Combine buttermilk, oil, vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring until smooth. Spoon about 1/2 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with Cinnamon Syrup. Yield: 6 pancakes Source: Lisa Clarke, Adapted from Cooking Light, November 1995, Banana Pancakes in "The Coolest Hot Cakes Ever" Remember that pancake disaster I posted about a while back? Well, I tried it again, changing the recipes a little, and it was a success this morning. Here is what I made. * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers! Posted by LISA on 10-28-95 Posted to MC-Recipe Digest V1 #710 by Lisa Clarke on Aug 1, 97

NOTES

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Pancakes

1 tb Brown sugar (heaping)
1/2 ts Vanilla extract 
1 ts Baking Powder 
  Cinnamon Syrup 
1  Egg 
1/2 ts Baking soda 
1 1/4 c Low-fat buttermilk 
1 c All-purpose flour 
1/4 ts Salt 
1 tb Vegetable oil

Combine first 5 ingredients in a large bowl; stir well.  Combine  buttermilk, oil, vanilla, and egg in a small bowl; stir well.  Add to flour  mixture, stirring until smooth.    Spoon about 1/2 cup batter for each pancake onto a hot nonstick griddle or  nonstick skillet.  Turn pancakes when tops are covered with bubbles and  edges look cooked.  Serve with Cinnamon Syrup. Yield: 6 pancakes    Source:  Lisa Clarke, Adapted from Cooking Light, November 1995, Banana  Pancakes in "The Coolest Hot Cakes Ever"    Remember that pancake disaster I posted about a while back?  Well, I tried  it again, changing the recipes a little, and it was a success this morning.  Here is what I made.    * From the Polka Dot Cottage, 1-201-822-3627, NJs BBS for Homemakers!  Posted by LISA on 10-28-95    Posted to MC-Recipe Digest V1 #710 by Lisa Clarke <lisa@gaf.com> on Aug 1,  97

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Nutrition

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Serving Size: 1 Serving (251g)
Recipe Makes: 2

Calories: 434
Calories from Fat: 94 (22%)

Amt Per Serving		% DV

	Total Fat 10.5g	14 %
	Saturated Fat 3g	15 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 2g
Cholesterol 117mg		36 %
Sodium 1449.6mg		50 %
Potassium 392.4mg		10 %
Total Carbohydrate 68.7g		20 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 66.8g
Protein 15.2g		22 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 434

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