Blueberry Orange Pancakes |
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Prep Time: 10 Minutes Cook Time: 4 Minutes |
Ready In: 14 Minutes Servings: 8 |
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Each serving is 2 pancakes each. I found this recipe in Family Circle magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda sugar blend in place of the sugar. Ingredients:
1 cup all-purpose flour |
1/2 cup whole wheat flour |
1/2 cup sugar |
3 teaspoons baking powder |
1/4 teaspoon salt |
6 ounces plain low-fat yogurt |
1/3 cup skim milk |
1/2 cup orange juice |
2 eggs |
1 tablespoon canola oil |
1 teaspoon grated orange zest |
1 teaspoon vanilla extract |
1 cup fresh blueberries |
maple syrup |
Directions:
1. Heat oven to 250. Place a large baking sheet in oven.
2. Blend botrh kinds of flour, the sugar, baking powder and salt in a large bowl. Combine yogurt, milk, juice, eggs, oil, orange zest and vanilla in a medium-sized bowl. Whisk until smooth. Add yogurt mixture to flour mixture and stir until a smooth batter forms.
3. Heat a large nonstick skillet over medium-high heat. Spoon batter by 1/4-cupfuls onto skillet, spreading to a diameter of 4-inches. Sprinkle 5 or 6 blueberries onto each pancake. Cook until bubbles appear on surface, about 2 minutes. Turn and cook until underside is lightly browned, about 1-2 minutes longer.
4. Transfer pancakes to baking sheet in oven keep warm. Repeat with batter and berries for a total of 16 pancakes. Serve with maple syrup.
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