Low-Fat Breakfast: Buttermilk Blueberry Pancakes

 

Ingredients:

1 cup all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2/3 cup buttermilk

1 large egg

2 tablespoons melted butter

2 tablespoons honey

2 cups fresh wild blueberries (or frozen)
1/2 cup pure maple syrup

1. Mix the flour, baking soda and salt in a bowl. (This can be done the night before and kept covered on the
counter.)
2. Lightly beat the buttermilk, egg, butter and honey together.
3. Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix; a few lumps are fine.
4. Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.
5. Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes. Sprinkle each pancake with blueberries. When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side. Keep warm in the oven.
6. Serve with maple syrup.

Serving Size: about 3 pancakes

Per Serving


Calories350 Carbohydrate70 g Fat7 g Fiber5 g Protein8 g Saturated Fat3 g Sodium363 mg
 
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