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Blueberry Pancakes

Fresh.n.Natural's picture
  Blueberries 1 Cup (16 tbs) (Fresh, Frozen, Or Canned)
  Well beaten egg 1
  Milk 1 Cup (16 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs), melted
  All purpose flour 1 Cup (16 tbs)
  Baking powder 2 1⁄2 Teaspoon
  Sugar 2 Tablespoon
  Salt 3⁄4 Teaspoon

Drain frozen or canned blueberries thoroughly.
Combine egg, milk, and butter.
Sift together dry ingredients; gradually add to egg mixture, beating with electric or rotary beater.
Use 1/4 cup measure to drop batter on hot, lightly greased griddle.
Sprinkle about 2 tablespoons berries over each cake.
When underside is golden, turn and brown other side.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1272 Calories from Fat 526

% Daily Value*

Total Fat 60 g91.8%

Saturated Fat 34.9 g174.5%

Trans Fat 0 g

Cholesterol 355 mg118.3%

Sodium 2610.6 mg108.8%

Total Carbohydrates 162 g54%

Dietary Fiber 7 g27.8%

Sugars 57.4 g

Protein 28 g56.1%

Vitamin A 39.2% Vitamin C 23.9%

Calcium 124.5% Iron 48%

*Based on a 2000 Calorie diet

Blueberry Pancakes Recipe