Blueberry Whole Wheat Pancakes
Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.
- 2 cups whole wheat flour
1/4 cup natural sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups low-fat buttermilk
2 large eggs
1/2 cup low-fat margarine - melted
2 packages (6 ounces each) Driscoll's blueberries
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.
Turn pancakes over, cook 1 minute or until lightly golden.
Place pancakes on heatproof platter and keep warm in a 200 degree preheated oven.
Repeat with remaining batter.
Yield: 12 Pancakes (3 pancakes per serving)
Calories (per pancake): 159.0; Protein: 5.7 g; CHO: 23.8 g; Fat: 5.4 g; Cholesterol: 46.6 g; Sodium: 348.7 mg
Driscoll's is a fourth generation family-owned company that has been involved in berry farming for over 100 years. As the leading provider of fresh and organic berries, Driscoll's works with independent farmers to produce the highest-quality berries in the world in an effort to continually delight all berry consumers.
Driscoll's is the preferred berry partner of some of America's leading chefs and culinary institutions.
A berry delicious pancake recipe courtesy of Driscoll's Berries. Picture perfect, healthier than usual pancakes.
Mr Breakfast would like to thank FinestBerries for this recipe.
Recipe number 2972. Submitted 1/7/2011.