Blueberry Buttermilk Pancakes
45
These delicious pancakes are perfect for breakfast.
Ingredients
| 1 | cup |
all-purpose flour
|
|
| ½ | teaspoon |
salt
|
|
| 1 | teaspoon |
baking soda
|
|
| 1 | cup |
buttermilk
|
|
| 2 | large |
eggs
slightly beaten |
|
| 1 | cup |
blueberries
washed, dried, rolled in flour |
Directions
Blend flour, salt and baking soda.
In separate bowl, combine buttermilk, eggs and butter.
Stir the two mixtures together just long enough to blend them, but do not overbeat.
Fold in blueberries.
Heat 2 tablespoons of butter on a griddle or large skillet over medium heat.
Spoon out 3 to 4 tablespoons batter for each pancake.
Cook until the bubbles that form on top begin to pop, then flip.
Cook a minute or so more, then remove pancakes.
Serve warm with maple syrup or any your favourite syrup.
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Nutrition Facts
Serving Size 312g (11.0 oz)Amount per Serving
Calories 39016% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
12%
Trans Fat
0g
Cholesterol 216mg
72%
Sodium 1064mg
44%
Total Carbohydrate
22g
22%
Dietary Fiber 3g
14%
Sugars g
Protein
35g
Vitamin A 6%
•
Vitamin C 14%
Calcium 18%
•
Iron 23%
* based on a 2,000 calorie diet
How is this calculated?
