Blueberry Buttermilk Pancakes

photoThese panackes are great. The recipe is from page 144 of the July 2007 issue of Bon Appetit magazine. The recipe makes 6 servings.

 

 

 

 Blueberry Buttermilk Pancakes

1 1/3 cups all purpose flour
3 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups buttermilk
2 large eggs
2 tablespoons (1/4 stick) unsalted butter, melted, plus more for cooking
2 cups fresh blueberries
Pure maple syrup

Preheat oven to 250°F. Place baking sheet in oven. Whisk first 4 ingredients in large bowl. Whisk buttermilk, eggs, and 2 tablespoons butter in medium bowl; stir into dry ingredients. Fold in berries.

Heat large nonstick griddle or skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto griddle. Cook pancakes until brown, brushing griddle with more butter as needed, about 3 minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.

By my calculations – Per serving – Calories: 234, Total Fat: 6.4g, Sat. Fat: 3.3g, Carbs: 38.2g, Fiber: 2g, Protein: 7.1g

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s