Pancakes for Two
Yield
2 servingsPrep
10 minCook
10 minReady
20 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | large |
eggs
beaten |
|
| 1 ¼ | cups |
buttermilk
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | cup |
blueberries
fresh or frozen, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
|
|
| 15 | ml |
sugar
|
|
| 5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 1 | large |
eggs
beaten |
|
| 296 | ml |
buttermilk
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 237 | ml |
blueberries
fresh or frozen, optional |
|
Directions
In a bowl, combine flour, sugar, baking powder, baking soda and salt.
Combine buttermilk, oil and egg; stir into dry ingredients and mix well.
Fold in blueberries if desired.
Pour batter by ¼ cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes.
Cook until second side is golden brown.
