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Ingredients
- 2 ½ cups self-rising flour
- 2 cups milk
- 4 tsp. Sugar
- 1 egg
- 1 cup blueberries
- 1 tsp. vanilla
- 1 tablespoon melted butter
- For the Kiwis:
- 3 Kiwis – peeled and sliced
- Juice of ½ lemon
- Zest of ½ lemon
- 3 tablespoons honey
Directions
- In a large bowl place the self-rising flour.
- In a separate medium sized bowl; beat the egg. Add the milk, vanilla sugar and let the melted butter cool a bit and while stirring; add the butter.
- Add the blueberries to the flour and gently toss.
- Add the liquid to the flour, while gently stirring as you add the liquid.
- The batter will seam thick and lumpy; that is o.k..
- Heat a large cast iron pan or griddle with a pat of butter. Do not make the pan too hot or the butter will burn and the pancakes will cook too fast and be raw on the inside. A medium heat is good.
- Spoon the batter into the pan. When the pancakes smooth out and are firm enough to flip and are a nice golden color; flip; and finish cooking on the other side.
- For the Kiwis
- Combine the sliced kiwis in a bowl with the lemon juice and honey. Top the pancakes with the kiwis.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 328g | |
| Recipe makes 4 servings | |
| Calories 511 | |
| Calories from Fat 81 | 16% |
| Total Fat 9.08g | 11% |
| Saturated Fat 4.59g | 18% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 1080mg | 45% |
| Potassium 493mg | 14% |
| Total Carbs 94.08g | 25% |
| Dietary Fiber 4.6g | 15% |
| Sugars 32.23g | 21% |
| Protein 13.99g | 22% |
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