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
Yields
12 Pancakes