Berry Good Pancakes
Yield: Makes 8 servings
Ingredients:
- 2 eggs
- 1 ½ cups low-fat or fat-free milk
- 2 Tablespoons vegetable oil
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 2 Tablespoons baking powder
- 2 Tablespoons sugar
- 1 cup blueberries, fresh or frozen
- Fruit sauce or berry jam for topping (optional)
Directions:
- Wash hands with soap and water. Break eggs into a clean, large bowl. Be sure to wash your hands after handling the raw eggs. Add milk and oil. Mix well.
- Add the whole wheat flour, all-purpose flour, baking powder, and sugar to the milk mixture. Stir just enough to wet the flour.
- Gently mix in the blueberries. Cook pancakes on a lightly greased griddle or frying pan.
- Cook until the pancakes are full of bubbles and the under-surface is lightly browned. Lift with a spatula and flip over. Lightly brown the other side.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Notes:
Though pancakes taste best fresh from the griddle, they can be held briefly as you make others by placing them in a single layer on a baking sheet in a 200 °F oven.
Nutrition Information:
Nutrition Software Used: ESHA Food Processor
