⅛ cup nonfat dry buttermilk powder

1 cup unbleached all-purpose flour

2 large eggs, lightly beaten

1 teaspoon granulated sugar

4 teaspoons grapeseed or canola oil

⅛ cup fresh lemon juice

½ cup skim milk

¾ cup carbonated water Spectrum Naturals Grapeseed Spray Oil

• In a small mixing bowl, or in a blender or food processor, mix together the buttermilk powder, flour, eggs, sugar, oil, lemon juice, and skim milk. Immediately prior to making the pancakes, add the carbonated water and fold it into the batter.

• To prepare the pancakes, pour the batter by spoonfuls or ladle it onto a hot griddle or nonstick skillet treated with the nonstick spray oil. Spread the batter to make thin, crepelike pancakes. Cook over medium heat until the batter bubbles on top. Flip the pancakes and cook for an additional 15 to 30 seconds, until cooked through. Serve immediately with your choice of toppings.

Fruity Matters

It's true that the flavor of freshly squeezed fruit juice is wonderful, but it's not always practical. An (almost) equally delicious alternative is to keep your freezer stocked with fruit juice concentrates and mix your own “fresh” fruit juice as needed. Most lemonade concentrates have sugar added; however, you can get 100% frozen lemon juice from Minute Maid.