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RECIPE #4598 - BLUEBERRY WHOLE WHEAT PANCAKES, Monday, Feb. 7

RECIPE #4598 - BLUEBERRY WHOLE WHEAT PANCAKES, Monday, Feb. 7

CREATED Feb 7, 2011

HOLLY HEATH / AT YOUR TABLE

INGREDIENTS:

2 cups whole wheat flour 
1/4 cup natural sugar
2-1/2 teaspoon baking powder 
1/2 teaspoon baking soda 
1/2  teaspoon salt
2 cups low-fat buttermilk
2 whole eggs 
1/2 cup low-fat margarine, melted
2 packages (6 ounces each) Driscoll's blueberries
Maple syrup

DIRECTIONS:

Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside.  In a separate bowl, whisk together buttermilk with eggs.

Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.

Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.

Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.

Place pancakes on heatproof platter and keep warm in a 200¢ªF preheated oven.

Repeat with remaining batter.