------------------------L.A. TIMES FOOD SECTION 4/94------------------------
1 c Flour
1 tb Sugar
1/4 ts Salt
1/2 ts Baking powder
1 Egg
1 c (to 1 1/4 c) buttermilk
2 tb Butter; melted
Syrup, optional
-------------------------VARIATIONS AT END OF DIRS-------------------------
Combine flour, sugar, salt and baking soda in bowl. Set aside.
In separate large bowl, beat egg and blend in 1 cup buttermilk. Add dry
ingredients to egg mixture and blend until flour disappears. Blend in
melted butter. Add up to 1/4 cup more buttermilk, if thinner pancakes are
desired.
For each pancake, pour 1/4 cup batter onto hot griddle, lightly greased
with butter. Cook until edges look dry and bubbles form and begin to break
on upper surface.
Turn and cook second side. Serve with syrup.
Each pancake, without syrup, contains about: 60 calories; 82 mg sodium;
20 mg cholesterol; 2 grams fat; 8 grams carbohydrates; 2 grams protein.
VARIATIONS:
Nut Pancakes - Stir 1/3 cup chopped nuts into batter.
Corn Pancakes - Immediately after pouring batter onto griddle, sprinkle 1
TB drained whole-kernel corn over each pancake.
Blueberry Pancakes - Immediately after pouring batter on griddle,
sprinkle 1 TB fresh or well-drained canned or frozen blueberries over each
pancake.
Banana Pancake - Immediately after pouring batter onto griddle, place 2
to 3 thin banana slices on each pancake.
