Aunt Betty’s Blueberry Pancakes

These fluffy pancakes will brighten up you and your family’s day early in the morning. Feel free to use fresh blueberries from the farmers market instead to add that freshness to the mix.

Serving size

2 pancakes

Makes

6

Ingredients

½ cup plain all-purpose flour, sifted

2 teaspoons baking powder

3 tablespoons sugar

1 cup buttermilk

2 tablespoons no-salt margarine, melted

2 eggs, slightly beaten

1 cup canned or frozen blueberries, rinsed

Nutrition Info

Makes:Serving size: 2 pancakes

Calories

223

Fat

6 g

Carbohydrates

35 g

Protein

7 g

Sodium

196 mg

Phosphorus

100 mg

Potassium

128 mg

Instructions

  1. Sift together flour, baking powder and sugar in a mixing bowl. Make a well in the center and add the remaining ingredients.
  2. Stir, starting at the center, and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.
  3. Heat a heavy 12-inch skillet or griddle and grease it lightly.
  4. Using a ⅓ cup measuring cup, spoon out pancakes and cook until done, flipping pancake only once.

 

Recipe contributed by Satellite Healthcare