USDA Buttermilk Toaster Pancakes

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== Description ==
* Source: FOOD—by U.S. Department of Agriculture
* Typed for you by Karen Mintzias
* Serves: 12
== Ingredients ==
* 3 eggs
* 1 tablespoon brown sugar, packed
* 1 cup flour, unsifted
* 1 tablespoon baking powder
* ½ teaspoon salt
* ⅔ cup buttermilk
* 2 tablespoons vegetable oil
== Directions ==
# Preheat griddle.
# Beat eggs with brown sugar until very light, about 2 minutes.
# Mix dry ingredients.
# Stir gently into beaten eggs.
# Add buttermilk and oil.
# Stir only until mixed. Batter will be lumpy.
# For each pancake, pour ¼ cup batter onto hot griddle.
# Cook until surface is covered with bubbles, turn, and cook other side until light brown.
# Cool on rack.
# Place pancakes in an airtight container with wax paper between layers or wrap singly in foil. Label and store in freezer.
# To reheat in toaster: remove from freezer and unwrap pancakes to be reheated.
# Set toaster on medium-low setting.
# Toast pancakes, twice if necessary, to heat through.
== Nutritional information ==
* Calories per 4-inch pancake: About 90
Category:Buttermilk Recipes
Category:Pancake Recipes