| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
All purpose flour |
| 1/3 |
c |
Whole wheat flour |
| 1/2 |
ts |
Baking soda |
| 3/4 |
ts |
Baking powder |
| 2 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
c |
Buttermilk |
| 2 |
tb |
Vegetable oil |
| 1 |
|
Egg; lightly beaten |
| 1 |
c |
Blueberries; thawed and drained if frozen |
INSTRUCTIONS
Prep: 10 min, Cook: 5 min. Sift first 6 ingredients together in a large
bowl. Combine next 3 ingredients in another bowl. Stir buttermilk mixture
into dry ingredients until just combined. Do not overmix. Heat a heavy
nonstick skillet or griddle over medium high heat to 375°F. When hot,
lightly brush surface with oil. Add about 1/3 cup of batter per pancake to
skillet. Sprinkle a few blueberries over each round of pancake batter and
cook 2-3 minutes, or until small holes appear in batter and bottom is
browned. Turn cakes and cook about 1 minute or until browned. Repeat
process until all pancakes are cooked. Serve immediately with desired
toppings or keep warm in a 200°F oven until ready to serve.
Posted to recipelu-digest by molony <molony@scsn.net> on Feb 07, 1998
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