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|
These Blueberry Pancakes with Buttermilk are so good!
Blueberry Buttermilk Pancakes- adapted from BURYGOLD on allrecipes.com
3 Cups White Bread Flour (can be all purpose Flour)
3 Tablespoons Sugar3 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)
Heat griddle over medium heat.
Combine dry ingredients in a large bowl.
Lightly beat Egg + 4 Egg Whites in another bowl.
Add Buttermilk, Milk and Olive Oil. Beat.
Pour wet mixture into dry mixture in large bowl.
Stir just until blended. Make sure all dry ingredients are mixed in, but do not over stir.
Allow about 1/3 Cup of batter for each pancake and place on griddle.
Add 8-9 Blueberries to each pancake.
When brown on one side flip over.
Brown other side.