LOW-SALT DIET FLUFFY PANCAKES

Directions

1. STEP 1: Preheat griddle to 350°F or heat frying pan over medium heat until a fl eck of water “dances” in the pan.

2. STEP 2: Make baking powder substitute: Mix together 1 teaspoon potassium bicarbonate, 1 teaspoon cornstarch, and 2 teaspoons cream of tartar.

3. STEP 3: If using milk, add vinegar or lemon juice to the milk and let it sit while you whisk the dry ingredients.

4. STEP 4: Whisk fl our, sugar, salt, and baking powder.

5. STEP 5: Add egg, lemon juice, milk (or use buttermilk instead of all those ingredients), and oil. Whisk until combined (batter may be slightly lumpy). Cook pancakes immediately so the bubbles created by the baking soda don't dissipate.

6. STEP 6: You'll know your pan is hot when the water dances: fl ick a bit of water on the pan. If it dances around (i.e. boils), your pan is ready. If it sits, let it heat up a bit longer.

7. STEP 7: Cook pancakes, flipping halfway, on a griddle or in a pan greased with cooking spray. You know they're ready to flip when bubbles form on the top and start to pop and the bottom is golden. Serve warm with syrup.