It was like eating dessert for breakfast. I made sure I had at least one also. These were so good you really didn't need butter or syrup on them. But then again, why not? We burnt off plenty of calories shoveling snow to make up for this morning indulgence! Next time, I might even make more healthier Banana Pecan Pancakes but today we are enjoying these!
Buttermilk Toffee Pancakes
1 cup all-purpose flour
1 tablespoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup low fat buttermilk
2 tablespoons canola or vegetable oil
1 large egg
⅓ cup milk chocolate toffee bits
butter or oil to grease the pan
In a small bowl mix together the flour, sugar, baking powder, baking soda, and salt. In another bowl mix together buttermilk, oil, and egg. Add dry mixture to wet mixture and stir together until just moistened. Add toffee bits to the batter. Heat a large griddle or non stick pan over medium heat and grease the pan. Pour 2 to 3 tablespoons of batter for each pancake on the griddle. Cook on low until bubbles form then turn the pancakes over. Cook for another minute or two or until pancakes are golden brown. Repeat with remaining batter. Keep warm if necessary. Serve with butter and syrup. Makes 12 to 15 pancakes.