RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 4963
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| Recipe Name: |
Blueberry Pancakes - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Breakfast |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
No |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields about sixteen 4-inch pancakes. When local blueberries are not in season, frozen blueberries are a better alternative. To make sure that frozen berries do not bleed, rinse them under cool water in a mesh strainer until the water runs clear, and then spread them on a plate lined with paper towels to dry. If you have buttermilk on hand, use 2 cups instead of the milk and lemon juice.
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Ingredients:
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Directions:
Whisk the lemon juice and milk in a medium bowl or large measuring cup; set aside to thicken while preparing the other ingredients. Whisk the flour, sugar, baking powder, baking soda, and salt in a medium bowl to combine.
Whisk the egg and melted butter into the milk until combined. Make a well in the center of the dry ingredients in the bowl; pour in the milk mixture and whisk very gently until just combined (a few lumps should remain). Do not overmix.
Heat a 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat the skillet bottom evenly. Pour ¼ cup batter onto three spots on the skillet; sprinkle 1 tablespoon blueberries over each pancake. Cook the pancakes until large bubbles begin to appear, 1 ½ to 2 minutes. Using a thin, wide spatula, flip the pancakes and cook until golden brown on second side, 1 to 1 ½ minutes longer. Serve immediately, and repeat with the remaining batter, using the remaining vegetable oil only if necessary. |
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| Nutrition per Serving: |
| Calories: |
317 |
Total Carbs: |
42.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
55.2 |
Fat: |
12.6 |
Protein: |
9.22 |
| Fiber: |
1.02 |
Sodium: |
460.38 |
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