~Blueberry Buttermilk Pancakes~

I like to try to plan ahead.  I like to try make things easy, whenever possible, if possible.  With all of the FuN activities going on this weekend and early next week, the dilemma of a great Christmas morning breakfast needed an answer.  A food that we all enjoy and is also hearty.  A food that also can be prepped easily on a very busy morning.

Well... I only needed to check out my own blog to find the answer quickly.  In the top right hand corner of my header is a plate containing a large amount of Blueberry Buttermilk Pancakes.  I remember the day I snapped the pic before I packaged and placed the delicious light pancakes in the freezer. 

If I took a vote in my fam, this would be their fave breakfast.  These pancakes freeze very well and also taste so yummy after reheating in the microwave.  A package of Blueberries was defrosted in the fridge overnight.  A fresh quart of low fat Buttermilk was purchased yesterday.  King Arthur White Bread Flour is now my flour of choice when making these.  1 Egg + Egg Whites, Olive Oil for sauteing & baking + 1% Milk.  Add in a little Cinnamon and a little Nutmeg!  This is definitely my kind of recipe, because I've lowered the cholesterol content!  2 Egg Whites = 1 Whole Egg when cooking. 

Blueberry Buttermilk Pancakes
(File Photo)

Needless to say, after I prepped a batch this morning my DH & I enjoyed them.  After the remaining Blueberry Buttermilk Pancakes cooled slightly, each pancake was placed in a sandwich bag.  Little stacks were then placed in Ziploc Freezer Bags, labelled and then found their place in our freezer.

These Blueberry Pancakes with Buttermilk are so good! 

Blueberry Buttermilk Pancakes

- adapted from BURYGOLD on allrecipes.com

Ingredients:

3 Cups White Bread Flour (can be all purpose Flour)

3 Tablespoons Sugar

3 teaspoons Baking Powder
1 and 1/2 teaspoons Baking Soda
3/4 teaspoon Salt (I use a little less.)
1/2 teaspoon Cinnamon
1/4 teaspoon Nutmeg

1 Whole Egg + 4 Egg Whites
3 Cups Fat Free Buttermilk
1/2 Cup 1% Milk
1/3 Cup Olive Oil for Sauteing & Baking

2 Cups Blueberries (can be fresh or defrosted & drained)

Method:

1. Heat griddle over medium heat.
2. Combine dry ingredients in a large bowl.
3. Lightly beat Egg + 4 Egg Whites in another bowl.
4. Add Buttermilk, Milk and Olive Oil. Beat.
5. Pour wet mixture into dry mixture in large bowl.
6. Stir just until blended. Make sure all dry ingredients are mixed in, but do not over stir.
7. Allow about 1/3 Cup of batter for each pancake and place on griddle.
8. Add 8-9 Blueberries to each pancake.
9. When brown on one side flip over.
10. Brown other side.

This will be a great surprise for my fam this weekend!  Do you use Olive Oil for sauteing & baking?  Do you cook using Egg Whites?

Enjoy!
Yummy!