Blueberry Pancakes
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 585.9
- Total Fat: 23.7 g
- Cholesterol: 323.0 mg
- Sodium: 1,086.5 mg
- Total Carbs: 44.0 g
- Dietary Fiber: 6.9 g
- Protein: 15.2 g
View full nutritional breakdown of Blueberry Pancakes calories by ingredient
Introduction
This recipe was handed down from my husband's family. The way I make it is for two, although it is probably enough for 3 if you serve anything else with it. This recipe was handed down from my husband's family. The way I make it is for two, although it is probably enough for 3 if you serve anything else with it.Number of Servings: 2
Ingredients
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Melt 2 tblsp of butter in a bowl. Add 3 eggs, 3 teaspoons of raw sugar and 1/2 cup of milk. In a separate bowl, mix 1/2 cup of all purpose flour, 1/2 cup of whole wheat flour, 1 tblsp of baking power and 1/2 tsp of salt. Stir well and add the dry ingredients to the wet ingredients then add the blueberries.
Tips
If you use defrosted frozen blueberries, decrease your milk to compensate for the extra water in the blueberries.
Directions
The skillet needs to be hot. If you are unsure, drop a few drops of water on it. It is hot enough when the water beads up and evaporates. Scoop about 3/4 cup of pancake dough on the skillet. You'll know it it is ready to flip when the edges start looking dry and a few bubbles come up in the middle of the pancake.
Serving Size: Makes three 8 inch pancakes or four 5 inch pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user ALICIAROUGE.
Serving Size: Makes three 8 inch pancakes or four 5 inch pancakes
Number of Servings: 2
Recipe submitted by SparkPeople user ALICIAROUGE.