Light Buttermilk Pancakes

1 ½ cups flour
1 ½ teaspoons baking powder
1 teaspoon sugar
½ teaspoon salt
1 ½ T melted butter plus more for cooking
1 egg beaten lightly
2 cups buttermilk

maple syrup and jam for serving

Combine the dry ingredients in a bowl. Set aside.

Combine 1 ½ tablespoons butter, the egg and buttermilk in a bowl. Whisk in the dry ingredients until batter is just smooth. Set aside at room temperature for 30 minutes.

Lightly brush a nonstick skillet with butter and place over medium heat. Ladle ¼ cup of the batter into the skillet, spreading it out a bit; cook until the pancake is golden and small bubbles form on the top, about 40 seconds. Flip and continue cooking until golden, about 40 seconds.

Repeat with the remaining batter, adding more butter as needed to the pan. Serve the pancakes as you make them, with syrup or jam; or keep them warm, loosely covered with foil, in a 200 degree F oven.

This recipe yields about 10 4-inch pancakes to serve 4 or 5.

Per serving (based on 4, without syrup or jam): 290 calories, 43g carbohydrates, 11g protein, 8g fat, 70mg cholesterol.