The golden twin to our Do-It-Yourself Chocolate Cake, this is just as easy and just as delicious (in a completely non-chocolaty way). I prefer to make it with melted butter (for the flavour) but you can substitute vegetable oil if you prefer.

Bake this cake just once and you’ll be hooked for life.

Simmer syrup with butter and toasted pecans for a rich flavor.
Add a pinch of salt and a dash of vanilla extract to heighten other flavors.

These very light pancakes are best served with maple syrup. Home stovetops vary, so you may need to adjust the burner setting between medium-low and medium. For maximum rise, allow the eggs and buttermilk to come up to room temperature before using them. Low-fat buttermilk works best here; if using fat-free buttermilk, reduce the amount to 1 cup plus 2 tablespoons. Although these pancakes are at their puffiest when served in batches, they can be kept warm on a cooling rack coated with cooking spray and placed over a sheet pan in a 200-degree oven for up to 20 minutes.

Omitting mayo from typical deli fare doesn’t mean you can’t give your sandwich a flavor boost. Try green-tomato chutney with grilled cheese and low-fat versions of ranch dressing with chicken.
Level of Difficulty: Easy
POINTS® Value: 8