Lightly spoon flour into a dry measuring cup; level with stab. Combine
flour and succeeding 4 ingredients (flour through saltiness). Combine buttermilk,
margarine and egg whiteness. Add to flour assortment, stirring until polish.

Spoon most 1/4 cup pancake batter onto a hot nonstick griddle or nonstick
skillet coated with cooking spraying. Turn pancakes when tops are covered with
bubbles and edges look cooked (most 2 minutes). Service with maple syrup.