Blueberry buttermilk pancakes
Blueberry buttermilk pancakes
Ingredients/Components
- sugar - 2 Tbsp
- eggs - 2 item
- salt - 1 tsp
- soda - 1 tsp
- buttermilk - 2 c
- cooking oil - 2 Tbsp
- flour, sifted - 2 c
- frozen blueberries - 3/4 c
How to make blueberry buttermilk pancakes:
Combine sifted flour, soda, salt and sugar in a large mixing bowl. Into a liquid measuring utensil, beat eggs with a fork; add buttermilk and oil. Add blueberries to flour mixture and stir gently with a fork. Add liquid mixture to the dry and mix. Do not beat. Use 1/4 cup of batter for each pancake. Fry on a hot greased griddle or skillet. Cook until bubbles form. Turn and cook other side. Yield: 8 to 10 pancakes.Note: To reduce fat and cholesterol, use 1/2 cup Egg Beaters or 2 egg whites in place of whole eggs and use Puritan oil. I also purchase powdered buttermilk mix (SACO) at Kroger in Cookeville. Contains less than 1/2 gram of saturated fat per pancake when prepared in this manner.
Recipe categories: Pancakes and waffles, Breakfast, Blueberries.
Rating:
Related ingredients:
sugar, cinnamon, eggs, milk, salt, flour, water
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