Old Favorite: Buttermilk Pancakes

This is not a Weight Watchers recipe, but I re-built it in the WW tool and did the calculations, and as long as you limit yourself to just a few pancakes, it's not too bad. The pancakes are so yummy, and now that we have a griddle we've revived the recipe. I don't normally like pancakes, but these are the ones my dad made when I was growing up, and they are delicious.

Buttermilk Pancakes: Makes 12 servings; 3 WW points per serving

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• Pinch salt
• 2 ¼ cups buttermilk
• 3 large eggs
• 4 tablespoons melted butter

Instructions

1. In a large bowl, combine the flour, baking soda and salt.
   
2. In another bowl, whisk the buttermilk, eggs, and melted butter.
   
3. Pour the buttermilk mixture into the dry ingredients, stirring just until moistened. Let rest for a few hours, refrigerated. [My father always uses it immediately and I did the same.]
4. Gently fold in any additional ingredients such as berries or chocolate chips.
   
5. Heat a griddle over medium heat until a drop of water dances lightly across the surface and lightly grease it.
   
6. Using ¼-cup measure for each pancake, pour the batter onto the griddle. Cook until bubbles form on the surface, the edges are dry and the bottoms are golden brown, 4 minutes. Turn once, cooking again until the bottoms are golden, 2 minutes.

The verdict: These are absolutely delicious, and not just because I ate them as a kid. They're just so fluffy and tasty and really good with maple syrup. The first few that I made came out very light-colored and not golden, even though they were fully cooked. I eventually figured out that it was because the griddle wasn't quite hot enough, but even the pale yellow ones were delicious. This is a great weekend breakfast--or dinner!