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Maine Blueberry Pancakes

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Erik Lindblom of Captain Jefferds Inn makes Maine Blueberry Pancakes.
Ingredients
For the dry ingredients
  Wild blueberries 1⁄2 Packet
  Flour 2 Cup (32 tbs)
  Baking powder 2 Teaspoon
  Baking soda 2 Teaspoon
  Nutmeg powder 1 Pinch
For the wet ingredients
  Eggs 2 Large
  Vanilla low fat yogurt 1 1⁄2 Cup (24 tbs)
  Butter cubes 1
  Bacon slices 6
  Maple syrup 2 Tablespoon
  Oil 2 Tablespoon
Directions

GETTING READY
1. Preheat the griddle for the pancakes.

MAKING
2. In a mixing bowl, add the flour, baking powder, baking soda. Mix well and set aside.
3. In another mixing bowl, add the eggs, yogurt. Whisk until well combined.
4. Incorporate the wet ingredients into the dry ingredients and mix well.
5. Add the blueberries and incorporate well into the batter.
6. Lightly spray the griddle with oil and pour about 1/4 cup of the batter onto the pan. Cook this until some bubbles form on the top surface and turn it over to cook the other side until light golden brown. Once done transfer onto a plate.
7. Pan fry the bacon slices in the same griddle and remove once done.

SERVING
8. Serve the pancakes hot with a cube of butter and sprinkle it with maple syrup, place the pan fried bacon slices on the side.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Preparation Time: 
25 Minutes
Cook Time: 
10 Minutes
Ready In: 
35 Minutes
Servings: 
6

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3.6
Average: 3.6 (3 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 334 Calories from Fat 83

% Daily Value*

Total Fat 10 g15.9%

Saturated Fat 2.9 g14.7%

Trans Fat 0 g

Cholesterol 79.3 mg26.4%

Sodium 680.2 mg28.3%

Total Carbohydrates 52 g17.3%

Dietary Fiber 2.3 g9%

Sugars 15.9 g

Protein 9 g18.7%

Vitamin A 3.1% Vitamin C 8.1%

Calcium 22.7% Iron 26.3%

*Based on a 2000 Calorie diet

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