Blueberry pancakes Recipe
These are so good. I got the recipe from Cooks illustrated.
Makes sixteen 4-inch pancakes
Servings: 4
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Ingredients
- 1 T. lemon juice
- 2 C. milk
- 2 C. flour
- 2 T. sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 large egg
- 3 T. butter, melted and cooled slightly
- 2 tsp vegetable oil
- 1 C. fresh or frozen blueberries rinsed and dried
Directions
- Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients. Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
- 2. Whisk egg and melted butter into milk until combined. Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
- 3. Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly. Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes. Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.
- 12 pp/serving
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 244g | |
| Recipe makes 4 servings | |
| Calories 392 | |
| Calories from Fat 98 | 25% |
| Total Fat 11.05g | 14% |
| Saturated Fat 4.76g | 19% |
| Trans Fat 0.06g | |
| Cholesterol 72mg | 24% |
| Sodium 1165mg | 49% |
| Potassium 287mg | 8% |
| Total Carbs 60.61g | 16% |
| Dietary Fiber 2.5g | 8% |
| Sugars 12.31g | 8% |
| Protein 12.23g | 20% |
