We rarely eat breakfast out at a restaurant and never make big weekend breakfasts on our own, so for the fourth of July I decided to make pancakes. We saw a recipe for blueberry pancakes in one of my previous cooking light issues. However, once I logged on to myrecipes.com , I found out that this recipe had much better reviews and included buttermilk (can't go wrong with buttermilk). I don't know if you've used myrecipes.com before but if you have, I hope you look at the reviews before you make the recipe. Most recipes are rated by people like myself and can often include great substitutions, modifications and comments. This recipe was no exception. I believe the recipe calls for you to put the blueberries on top of the pancake once you turn it over on the skillet, but I followed other reviewers who said they used frozen blueberries and added them to the batter. You may also be able to use fresh blueberries but you'd probably have to toss them in flour to keep them from sinking to the bottom of the batter. We cut the recipe in half and I used 1/2 C whole wheat flour and 1/2 C white flour to increase the nutritional value. Since we cut it in half, I used 1 egg white instead of the whole egg. Ours were a little undercooked; for whatever reason I seem to be horrible at making pancakes, so I usually leave this to the soon-to-be Mr. VaFoodie.
As you can see in the back, we ate these with Trader Joe's Wild Maine Blueberry Fruit Topping (yum!).
As of today's post, 13 reviewers gave this an average rating of 4 out of 5.
I hope you enjoy this in your home as much as we did in ours.
Recipe by Cooking Light, January 2001
Yield: 12 (5-inch) pancakes (serving size: 2 pancakes)
- 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
PreparationLightly 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.
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.
- Calories: 261 (18% from fat)
- Fat: 5.3g (sat 1.5g,mono 1.5g,poly 1.7g)
- Protein: 8.6g
- Carbohydrate: 45g
- Fiber: 2.4g
- Cholesterol: 38mg
- Iron: 2.2mg
- Sodium: 536mg
- Calcium: 159mg