Blueberry Buttermilk Pancakes Recipe
Servings: 1
Ingredients
- 1 c. all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 x egg slightly beaten
- 1 c. buttermilk
- 2 Tbsp. butter melted (or possibly use vegetable oil, if you like)
- 1 c. fresh or possibly frzn blueberries rinsed, dry, and tossed in flour
Directions
- Stir together flour, baking soda and salt in mixing bowl.
- Beat Large eggs in separate bowl; stir in buttermilk and melted butter.
- Add in liquid mix to dry ingredients, stirring just till blended. Mix in blueberries.
- Heat greased griddle or possibly skillet over medium heat or possibly to 375 degrees. Griddle is ready when a few drops of water bubble and skitter rapidly around.
- For each pancake, pour scant 1/4 c. batter onto warm griddle. Cook pancakes till puffed, bubbly and dry around edges. Turn and cook other sides till golden.
- This recipe yields about 9 (4-inch) pancakes.
- Yield: 9 pancakes
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 590g | |
| Calories 900 | |
| Calories from Fat 275 | 31% |
| Total Fat 31.25g | 39% |
| Saturated Fat 17.54g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 257mg | 86% |
| Sodium 2908mg | 121% |
| Potassium 678mg | 19% |
| Total Carbs 127.85g | 34% |
| Dietary Fiber 6.7g | 22% |
| Sugars 26.43g | 18% |
| Protein 27.84g | 45% |
