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Fluffy Blueberry Buttermilk Pancakes

 
Fluffy Blueberry Buttermilk Pancakes
16

These flapjacks are leaps and bounds better than any other I've tested. The key is the buttermilk which makes them thick and fluffy and adds just the right flavor.

Yield

6

servings

Prep

5

min

Cook

15

min

Ready

20

min

Trans-fat Free
 

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
2 tablespoons sugar
½ teaspoon baking soda
1 teaspoon baking powder
1 large eggs
beaten
1 ¾ cups buttermilk
2 tablespoons vegetable oil
1 cup blueberries
fresh or frozen

Directions

Don't over mix! Be sure to stir the mixture as little as possible.

Feel free to substitute frozen blueberries instead of fresh.

Sift together flour, salt, sugar, soda and baking powder.

In a separate bowl, combine egg, buttermilk and oil.

Add liquid ingredients to dry ingredients, mix as little as possible (only until just combined).

Gently fold in 1 cup of blueberries.

Heat a griddle to 375℉ (190℃). Or use a non-stick pan that you have pre-heated over medium heat.

Grease the cooking surface lightly.

Use ½ cup of batter to make each pancake.

Cook until edges of each pancake loses its gloss, then flip and cook a further 1 or 2 minutes until golden brown.

Serve with real maple syrup, although these pancakes are so good you may not even need the syrup.

If you don't plan on eating all of these at one sitting you can save the uncooked batter in the refrigerator for the next day. Cooked pancakes also freeze fairly well and can be reheated in a toaster.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 145g (5.1 oz)
Amount per Serving
Calories 33325% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 57mg 19%
Sodium 495mg 21%
Total Carbohydrate 18g 18%
Dietary Fiber 2g 9%
Sugars g
Protein 20g
Vitamin A 2% Vitamin C 8%
Calcium 16% Iron 14%
* based on a 2,000 calorie diet How is this calculated?

 

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