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Ingredients
1/2 cup plus 1 tbsp buttermilk baking mix
1/4 cup plain low-fat yogurt
1 egg
1/2 cup each finely diced onion and red
bell pepper
1 tbsp chopped fresh Italian (flat-leaf)
parsley
Dash each salt and pepper
2 tbsp sour cream
Method
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In blender container combine baking
mix, yogurt, and egg and process until smooth; stir in remaining
ingredients except sour cream.
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Spray 10-inch nonstick skillet or
griddle with nonstick cooking spray and heat over medium-high heat.
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Using 2 tbsp of batter for each
pancake, drop batter into hot skillet (or griddle), making 3
pancakes; musing the back of a spoon, spread each pancake into a
circle about 3 inches in diameter.
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Cook until bubbles appear on surface
and pancakes are browned on bottom; using pancake turner, turn
pancakes over and cook until other side is browned.
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Remove pancakes to serving platter and
keep warm.
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Repeat procedure, spraying skillet (or
griddle) with nonstick cooking spray and making 3 more pancakes.
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Top pancakes with sour cream.
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