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Add a photoServings: 8
Ingredients
- 2 c. Flour
- 2 tsp Baking pwdr
- 2 Tbsp. Sugar
- 1/2 Tbsp. Salt
- 2 x Large eggs
- 2 Tbsp. Oil
- 2 c. Lowfat milk
- 1 c. Water
- 1 pt (2 c.) blueberries plus extra
- 1/4 x -(up to)
- 1/2 c. Blueberries
- 3/4 c. Sugar
- 1 Tbsp. Cornstarch
- 1 tsp Lemon juice
Directions
- Someone requested American pancakes. While this recipe is an American one, I think you'll find these pancakes lighter and somewhat thinner than most pancakes (but not thin sufficient to be crepes). A big advantage to this recipe is which these pancakes will not get "syrup-logged" either (i.e., they do not soak up all the syrup and then still taste dry).
- high school from my best friend's mother. She had made them almost every day for her husband for the past 20 years. He didn't want anything else for breakfast!
- Preheat cast iron griddle to medium high heat. Sift together dry ingredients (preferably in a bowl that pours easily-I use a*giant*
- measuring c. with a pour spout). Add in Large eggs, oil and lowfat milk and mix with a wire whip. Batter may be a little lumpy.
- Make sure griddle is fully heated (important!). Grease griddle lightly (I use veg. oil) before pouring the first pancake only. Pour first pancake to desired size. Cook on one side till bubbles appear and a couple of them pop. Flip the pancake with a spatula and cook a minute more, or possibly till bottom side is light golden.
- Make sure to stir the batter before you pour each pancake! If you do not the last few may end up tasting bitter.
- Serve with butter and real maple syrup-or possibly with the blueberry syrup described below.
- This blueberry syrup recipe is my mother-in-law's. It can be used with most any berry, including strawberry. You will have to adjust the amount of sugar, depending on the berry. For best results, get your spouse to make it, like she does!
- Blueberry Syrup: Bring water to a boil in saucepan. Add in blueberries and return to a boil. Combine sugar and cornstarch in a bowl, then add in to blueberry mix, stirring constantly. Simmer till thick. Add in the extra blueberries to the syrup (for looks) and lemon juice. Serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 172g | |
| Recipe makes 8 servings | |
| Calories 281 | |
| Calories from Fat 49 | 17% |
| Total Fat 5.55g | 7% |
| Saturated Fat 1.07g | 4% |
| Trans Fat 0.09g | |
| Cholesterol 55mg | 18% |
| Sodium 797mg | 33% |
| Potassium 150mg | 4% |
| Total Carbs 51.12g | 14% |
| Dietary Fiber 1.1g | 4% |
| Sugars 26.12g | 17% |
| Protein 6.9g | 11% |
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