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Blueberry Pancakes

Francois.Marin's picture
Ingredients
  Whole-wheat flour 1 Cup (16 tbs), separated (cup sour cream abou 12 cup buttermilk butter for blueberries 12 cup 12 cup wholewheat 2 teaspoons powder 34 teaspoon salt 14 cup dark brown sugar)
Directions

Method Sift flours, baking powder and salt into a bowl; stir in sugar and make a well in the center.
Add egg yolks, sour cream and a little buttermilk and beat until mixture is smooth.
Beat 2 minutes, then stir in enough butter- milk to make a batter which pours easily.
Whip egg whites until they hold a stiff peak and fold into batter with blueberries.
Melt a little butter in a skillet or on a griddle and fry pancakes over medium heat, turning them when bubbles rise to the surface.
Serve at once with more berries and sour cream.

Recipe Summary

Cuisine: 
American
Course: 
Breakfast
Servings: 
4

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4.50909
Average: 4.5 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 110 Calories from Fat 5

% Daily Value*

Total Fat 0.61 g0.93%

Saturated Fat 0.1 g0.52%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1.6 mg0.1%

Total Carbohydrates 24 g7.9%

Dietary Fiber 4 g15.9%

Sugars 0.1 g

Protein 4 g8.9%

Vitamin A 0.1% Vitamin C

Calcium 1.1% Iron 7%

*Based on a 2000 Calorie diet

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Blueberry Pancakes Recipe