| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Vegetables |
|
Barbara2 |
1 |
servings |
INGREDIENTS
| 2 1/4 |
c |
All purpose flour |
| 1 |
tb |
Baking powder |
| 1/4 |
ts |
Baking soda |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 1/2 |
c |
Buttermilk or plain yogurt; (nonfat is fine) |
| 1/4 |
c |
Vegetable oil |
| 1 |
c |
Blueberries; (if frozen, defrost |
|
|
; and drain well) |
INSTRUCTIONS
Place flour, baking powder, baking soda, salt and sugar in a large mixing
bowl and stir with a whisk to blend well. In a separate bowl, lightly beat
the eggs with the whisk, then add the buttermilk or yogurt and the
vegetable oil. Blend mixture well with the whisk, then pour into the dry
mixture. Using a large spoon (not the whisk), gently stir mixture until
just moistened. Fold in the blueberries. Lightly grease a large heavy gauge
skillet or griddle with a no-stick spray or a light brushing of vegetable
oil and heat over a medium setting. Spoon batter, about 1/4 to 1/3 cup at a
time onto the heated griddle about 2 inches apart and cook until golden.
Flip and cook the remaining side. Flip 1 to 2 times more, if needed, until
centers are firm at a lower heat setting than their inner cousins. Yield:
about twelve 4-inch pancakes.
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Converted by MM_Buster v2.0l.
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