Blueberry Pancakes
Recipe: #8120
February 19, 2013
"A favorite. Using fresh blueberries is best, and the smaller the size, the better. Goes great with blueberry syrup."
Original recipe yields 3 servings
Ingredients
Nutritional
- Serving Size: 1 (361.6 g)
- Calories 651.5
- Total Fat - 23.9 g
- Saturated Fat - 6.1 g
- Cholesterol - 221.8 mg
- Sodium - 1288.4 mg
- Total Carbohydrate - 89.8 g
- Dietary Fiber - 3.9 g
- Sugars - 26.2 g
- Protein - 19.6 g
- Calcium - 358.4 mg
- Iron - 2.5 mg
- Vitamin C - 7.2 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a mixing bowl, sift together flour, sugar, salt, baking powder, and baking soda.
Step 2
In a separate small bowl, beat together eggs, buttermilk, and oil.
Step 3
Stir egg mixture into flour mixture, mixing just until ingredients are moistened, and still slightly lumpy.
Step 4
Fold in blueberries.
Step 5
Heat a griddle or large skillet over medium heat and lightly coat with oil or shortening.
Step 6
Add batter about 1/3 cup at a time, but do not crowd.
Step 7
Cook until bubbles form, and edges are lightly browned, then turn and cook the other side until the bottom side is lightly brown.
Step 8
Remove to a platter and keep warm till the rest of the pancakes are finished.
Step 9
Serve with blueberry syrup.
Tips & Variations
No special items needed.
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