Pancakes Made with Blueberries, Buttermilk & Whole Wheat Flour
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 Cups flour 2 tbsp sugar 2 tsp baking powder 1/2 tsp salt 1 tsp baking soda 2 Eggs, Large2 Cups Buttermilk4 Tbsps Butter, Unsalted & Melted2 Cup Blueberries Pinch of Nutmeg or Cinnamon Pam for cooking the Pancakes
1. Sift together the following ingredients:
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2. In a separate bowl, beat 2 eggs until they're frothy.
3. Add 2 cups of buttermilk to the eggs and beat well.
4. Add 4 tablespoons of melted butter, stir to combine.
5. Add the egg mixture to the flour mixture and stir to combine, making sure not to over stir and to leave small lumps throughout the batter.
6. Add a pinch of nutmeg or cinnamon to batter, depending on your taste.
7. Spray skillet with Pam just enough to lightly coat the pan. 8. Heat skillet to medium-high heat.
9. Pour the batter (I prefer hockey-puck-size pancakes) into the skillet and then sprinkle blueberries on the top side. When small bubbles begin to form and pop, flip the pancake. Cook for 1 to 2 minutes more.
9. Put the finished pancake on a plate and keep it warm in a 200° F oven, or eat it immediately.
The original recipe is from Cookie Magazine.com. I've made some changes to our preferences. The original recipe called for regular flour, regular salted butter and peanut oil & butter to cook the pancakes.
I have also occasionally added 1 cup of cooked steel cut oatmeal to the batter to make a hardier pancake.
This batter can be made up the night before and then cooked the following morning. Just remember to cover tightly.
I use a large Teflon coated stove top grill to cook the pancakes.
Serving size can be adjusted according to preferences.
Servings: About 15 Pancakes (using just a bit more than 1/3 cup of batter per pancake.)
Number of Servings: 15
Recipe submitted by SparkPeople user LIMASTAR.
2 cups flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon baking soda
2. In a separate bowl, beat 2 eggs until they're frothy.
3. Add 2 cups of buttermilk to the eggs and beat well.
4. Add 4 tablespoons of melted butter, stir to combine.
5. Add the egg mixture to the flour mixture and stir to combine, making sure not to over stir and to leave small lumps throughout the batter.
6. Add a pinch of nutmeg or cinnamon to batter, depending on your taste.
7. Spray skillet with Pam just enough to lightly coat the pan. 8. Heat skillet to medium-high heat.
9. Pour the batter (I prefer hockey-puck-size pancakes) into the skillet and then sprinkle blueberries on the top side. When small bubbles begin to form and pop, flip the pancake. Cook for 1 to 2 minutes more.
9. Put the finished pancake on a plate and keep it warm in a 200° F oven, or eat it immediately.
The original recipe is from Cookie Magazine.com. I've made some changes to our preferences. The original recipe called for regular flour, regular salted butter and peanut oil & butter to cook the pancakes.
I have also occasionally added 1 cup of cooked steel cut oatmeal to the batter to make a hardier pancake.
This batter can be made up the night before and then cooked the following morning. Just remember to cover tightly.
I use a large Teflon coated stove top grill to cook the pancakes.
Serving size can be adjusted according to preferences.
Servings: About 15 Pancakes (using just a bit more than 1/3 cup of batter per pancake.)
Number of Servings: 15
Recipe submitted by SparkPeople user LIMASTAR.
Nutritional Info Amount Per Serving
- Calories: 122.8
- Total Fat: 4.4 g
- Cholesterol: 38.0 mg
- Sodium: 270.9 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.5 g
- Protein: 4.2 g
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