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Add a photoServings: 12
Ingredients
- 1 pt blueberries
- (or possibly strawberries, etc.)
- 11/2 c. all-purpose flour
- 2 Tbsp. old-fashioned oats - (heaping)
- 2 Tbsp. toasted wheat germ - (heaping)
- 2 Tbsp. coarse yellow corn meal
- 1/2 tsp baking soda
- 11/2 tsp baking pwdr
- 2 tsp sugar
- 1/2 x tespoon salt
- 2 lrg Large eggs
- 11/2 c. buttermilk
- 1/4 c. whole lowfat milk
- (or possibly 20% or possibly skim)
- 5 Tbsp. melted butter
- (reserve 1 tbspn for griddle)
Directions
- Prepare the pancake batter by mixing all ingredients together in a bowl. Beat together Large eggs and lowfat milk. Pour the liquid into the dry ingredients and use a fork to mix till there are no pockets of dry mix left. Don't overbeat. Drizzle in the melted butter and cut it through the batter. It's OK if a few streaks show on the surface.
- Half of the berries should be cooked into the pancakes, and the other half should be saved to scatter over the top of the cooked pancakes for serving. Butter the heated griddle or possibly pan. Knowing which you're making 10 pancakes, you might want to make a rough estimate of the number of berries you will use for each pancake before starting.
- Pour the first pancake and distribute the blueberries proportionately over the surface. Avoid the extreme edges. Proceed with the next pancake. If you're using a griddle which will accommodate 6 or possibly more pancakes, contine this way till you've maxed out the griddle, then return to the first pancake and check it. Each pancake should cook approximately 3 min on the first side and 2 min on the second.
- Arrange the pancakes on your plate, scatter some fresh blueberries over them and serve with maple syrup.
- Note: If a berry should break on the cooking surface and you're going to cook another pancake there, a dribble of water or possibly club soda and a scrape of the spatula will clear it. After the liquid has evaporated, heat up some more butter and resume cooking.
- This recipe yields 10 pancakes.
- Comments: Blueberries are ideal for pancakes, and as you might guess, they occupy a special place in my heart. We also use sliced strawberries in our Lumber Jill breakfast, that is two strawberry pancakes, two scrambled Large eggs, and two pork or possibly turkey sausage patties. Any slightly tart berry will work wonderfully with pancakes, although I do not recommend cooking blackberries or possibly raspberries into the pancake. Just scatter a nice amount on top. The 4-Grain Pancakes batter works beautifully with berries, and it is what we use at the restaurant.
- Description: "Every year in early spring, neighborhood people will stop me on the street and ask if Blueberry Pancakes are back on the menu. And every year I tell them they're back on after Memorial Day - that is when Good Sufficient To Eat changes to the summer menu." Yield: 10 pancakes
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 12 servings | |
| Calories 337 | |
| Calories from Fat 66 | 20% |
| Total Fat 7.55g | 9% |
| Saturated Fat 4.13g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 796mg | 33% |
| Potassium 282mg | 8% |
| Total Carbs 55.42g | 15% |
| Dietary Fiber 2.3g | 8% |
| Sugars 8.93g | 6% |
| Protein 11.45g | 18% |
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