1¼ C flour
1 T sugar
½ tsp salt, if desired
1 tsp baking powder
½ tsp baking soda
1¼ C plain yogurt or buttermilk
1 egg
2 T canola oil
Combine dry ingredients in a bowl. Add yogurt, egg and oil. Mix until just combined. Drop by tablespoons onto a slightly greased skillet and cook until tiny bubbles appear. Turn over and brown on the other side.
Yield: 14 pancakes
Hint: Leftovers may be frozen and reheated in the toaster oven. You may add 1 cup diced apples, cranberries, blueberries, etc. to the batter before cooking. These pancakes are both low cholesterol and low fat if you use nonfat yogurt, egg substitute or 2 egg whites instead of a whole egg.
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