Blueberries make a classic pancake.
Here is a pancake classic, bursting with juicy berries. These pancakes are low fat and use whole wheat pastry flour.
Blueberry Buttermilk Pancakes – makes 12 pancakes
Canola oil for the griddle
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/4 teaspoon baking soda
2 cups buttermilk
2 large eggs
1 1/2 cup fresh or unthawed frozen blueberries
1. Preheat a griddle or large skillet over medium heat until a sprinkle of water splashed on the surface immediately forms dancing droplets. Or preheat an electric frying pan to 350 degrees F. Using a folded paper towel, lightly brush the griddle with oil. Preheat oven to 200 degrees F.
2. In a medium bowl, whisk the flour, baking powder, baking soda and salt until combined and make a well in the center.
3. In another medium bowl, whisk the buttermilk and eggs until well combined. Pour into the well and stir with a wooden spoon just until smooth; there can be a few little lumps remaining. Gently stir the berries into the batter. Let stand for 5 minutes.
4. Using 1/4 cup batter for each pancake, pour the batter onto the griddle. Cook until bubbles appear on the surface of the pancakes and they burst, about 3 minutes. Use a pancake turner to flip the pancakes and cook until the other side is golden, about 2 minutes. Keep warm in the oven while preparing the rest of the pancakes. If the batter thickens too much upon standing, thin with a little regular or low-fat milk, not buttermilk.
Serve the pancakes warm.
Sweet and Natural Baking: Sugar-Free, Flavorful Recipes from Mäni’s Bakery
Mani Niall, Chronicle Books, (c) 1996; page 33.
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If the batter thickens too much upon standing, thin with a little regular or low-fat milk, not buttermilk.
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