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| 1 | cup | flour, all-purpose | |
| 1/2 | cup | whole wheat flour | |
| 1/2 | cup | blueberries | dried |
| 1/2 | cup | pecans | finely chopped, toasted |
| 3 | tablespoons | brown sugar, light | |
| 2 | teaspoons | baking powder | |
| 1 | teaspoon | cinnamon, ground | |
| 1/2 | teaspoon | salt | |
| 2 | large | eggs | |
| 2 | large | egg whites | |
| 1 1/2 | cups | buttermilk, non-fat | |
| 2 | tablespoons | canola oil |
Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
Whisk eggs, egg whites, buttermilk and oil in a medium bowl.
Make a well in the center of the dry ingredients; add wet ingredients and stir until just combined.
Use about 1/4 cup batter for each pancake.
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This recipe is for simple bread dough which has a delightful buttery flavor. It can be used to also make herbed cheese bread and dinner rolls....
These are by far the best mashed potatoes I have ever had. They are wonderful because you can make several days in advance thus doing away with the hustle and bustle of the last minute prep.