Blueberry Buttermilk Pancakes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Blueberries, either fresh or frozen, give ordinary pancakes a big flavor boost, not to mention a healthy dose of antioxidants. Ingredients:
2 cups all-purpose flour |
1 tablespoon sugar |
1 teaspoon baking powder |
1 teaspoon salt |
1/2 teaspoon baking soda |
1 1/2 cups low-fat buttermilk |
1/2 cup 1% low-fat milk |
1 tablespoon vegetable oil |
1 large egg, lightly beaten |
cooking spray |
2 cups blueberries |
Directions:
1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.
2. Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.
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