Side Pannel
Blueberry Whole Wheat Pancakes
Blueberry Whole Wheat Pancakes
- Recipe Submitted by Cakelover on 03/16/2014
Category: Eggs, Cakes, Pancakes & Waffles
Ingredients List
- 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
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 s 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.
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 s 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.
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