Title: Buttermilk Toaster Pancakes
Categories: Breads, Breakfast
Yield: 12 Pancakes

3 Eggs
1 tb Brown sugar, packed
1 c Flour; unsifted
1 tb Baking powder
1/2 ts Salt
2/3 c Buttermilk
2 tb Oil

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 1/4 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 waxpaper 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.

Calories per 4-inch pancake: About 90

Source: FOOD -- by U.S. Department of Agriculture
Typed for you by Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/usdafood.zip