In medium bowl, stir or sift dry ingredients together; beat egg, buttermilk,
brown sugar and oil together. Stir into dry ingredients just until moistened;
batter should be slightly lumpy.
Pour 1/4 cup batter for each cake onto a well-seasoned hot griddle. Flip
the pancake when bubbles appear on surface; turn only once.
Makes 12 (4-inch) pancakes.
Alternatives: - Omit soda, use 2 teaspoons baking powder and 1 1/3 cups 2%
milk. - Add 1/2 cup fresh or frozen blueberries. - Serve hot, chunky, spiced
applesauce or thick fruit sauce over cakes instead of syrup for extra nutrition
Nutrition: Each pancake provides approximately: 78 calories, 3 g protein,
12 g carbohydrate, 2 g fiber, 2 g fat (0 g saturated), 19 mg cholesterol, 9 mcg
folate, 1 mg iron, 178 mg sodium
Recipe and photo credit (used with permission):
Wheat Foods Council