Ginger Bread With Buttermilk Recipe
Ingredients
| All purpose flour | 1 Cup (16 tbs) | |
| 1/2 cup whole-wheat flour | ||
| Sugar | 1 Tablespoon | |
| Baking soda | 3/4 Teaspoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Ground ginger | 1/2 Teaspoon | |
| Ground cloves | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 1 1/2 cups 1% low-fat buttermilk | ||
| 1/4 cup fat-free egg substitute | ||
| 1/4 cup light molasses | ||
| Canola oil | 1 Tablespoon | |
Directions
In a large bowl, combine the all-purpose flour, whole-wheat flour, sugar, baking soda, cinnamon, ginger, cloves, and salt.
Mix well.
In a medium bowl, combine the buttermilk, egg substitute, molasses, and oil.
Mix well.
Add to the flour mixture and mix well.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Pour 1/4 cup of the batter into the skillet and spread to form a 5" pancake.
Cook for 1 to 2 minutes, or until the edges are slightly dry and bubbles appear on top.
Turn the pancake and cook for 1 to 2 minutes, or until golden brown.
Repeat with the remaining batter to make a total of 10 pancakes.
Mix well.
In a medium bowl, combine the buttermilk, egg substitute, molasses, and oil.
Mix well.
Add to the flour mixture and mix well.
Coat a large no-stick skillet with no-stick spray and place over medium heat.
Pour 1/4 cup of the batter into the skillet and spread to form a 5" pancake.
Cook for 1 to 2 minutes, or until the edges are slightly dry and bubbles appear on top.
Turn the pancake and cook for 1 to 2 minutes, or until golden brown.
Repeat with the remaining batter to make a total of 10 pancakes.
Chef
