Light Buttermilk Pancakes: The CHG Endgame

That’s it, folks. It's over. We found it. We’ve discovered the cheapest, leanest, most easily-prepared meal in the history of this blog – even moreso than Popovers, Light Banana Bread, and Leigh’s Chai Masala from yesterday. Seriously. It’s official. We can pack it in.

Oh, but I jest. We’re not really leaving (because I’d have no excuse to post random George Clooney pictures anymore), but I’m not sure where to go after Cooking Light’s Buttermilk Pancakes. In order, they are:

• the fluffiest pancakes I’ve ever had. If society allowed, I would make a mattress out of them, and munch quietly on layer after delicious layer while The Boyfriend slept.
• at 10 cents per pancake, I believe the cheapest food on CHG to date.
• simple enough for even my sister to make. (Note: I realize I make L sound like a drooling, witless loony from time to time, but she’s really a very competent 8th grade teacher with a Masters in math. AND she has wonderful taste in sweaters. It’s a one-two geometry-cable-knit punch.)

Honestly, I was worried about these pancakes at first, because the batter seemed awfully thick, failing to spread in the pan like most other flapjacks. But eight minutes after pouring, there they were: 4” golden discs of spongy goodness, practically begging for maple syrup to soak up. Though the recipe could definitely feed three people, The Boyfriend and I polished off every last bite, and there was a great wailing and gnashing of teeth when we realized there wouldn’t be anymore.

Incidentally, since my Pa is a great lover of pancakes the world over, I plan to make these for Thanksgiving breakfast. Hopefully, they’ll help me reclaim the coveted Favorite Child mantle, a designation bestowed to whichever spawn most endears him/herself to my parents. I haven’t had it since the summer, when L mowed their lawn without being asked. If you’re looking to assume Favorite Child status within your own family, these will definitely do the trick.

P.S. Calculations are provided by Cooking Light, so only the cash math is written out below.

Buttermilk Pancakes
Makes 8 – 10 pancakes
Adapted from Cooking Light.

1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon salt
1 cup low-fat buttermilk
1 teaspoon vegetable oil
1 large egg, lightly beaten
Cooking spray

1) To a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. When finished, make an indentation/well in the middle.

2) In a small bowl or large Pyrex glass measuring cup, whisk together buttermilk, oil, and egg.  Pour buttermilk mixture into the flour indentation, and stir until batter is smooth.

3) Now, make those pancakes: pour 1/4 cup batter on a hot griddle or big skillet (nonstick or oiled up). Wait a few minutes. When the side facing up starts bubbling and the sides look set, flip the pancake. Cook until the second side is lightly browned. Serve to a standing O.

Approximate Calories, Fat, and Price Per Serving
99 calories, 2.9 g fat, $0.10

Calculations
1 cup all-purpose flour: $0.09
2 tablespoons sugar: $0.04
1 teaspoon baking powder: $0.03
½ teaspoon baking soda: $0.01
1/4 teaspoon salt: $0.01
1 cup low-fat buttermilk: $0.49
1 teaspoon vegetable oil: $0.03
1 large egg, lightly beaten: $0.19
Cooking spray: $0.04
TOTAL: $0.93
PER SERVING (TOTAL/9): $0.10