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Blueberry Pancakes Recipe
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||3 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Milk||2 1⁄2 Cup (40 tbs)|
|Blueberries||2 Cup (32 tbs)|
|Blueberry syrup/Maple syrup||4 Tablespoon|
Serving size: Complete recipe
Calories 1652 Calories from Fat 283
% Daily Value*
Total Fat 32 g48.8%
Saturated Fat 14.1 g70.5%
Trans Fat 0 g
Cholesterol 479.5 mg
Sodium 2811.4 mg117.1%
Total Carbohydrates 291 g96.9%
Dietary Fiber 14.9 g59.5%
Sugars 75.6 g
Protein 59 g117.6%
Vitamin A 24.5% Vitamin C 47.8%
Calcium 185.2% Iron 89.6%
*Based on a 2000 Calorie diet
In a separate bowl, beat milk with eggs until well blended.
Add to dry ingredients all at once; stir just until dry ingredients are moistened.
Stir in blueberries.
Set batter aside for 3 minutes before using.
Lightly butter a pancake griddle.
Ladle batter, about 1/4 cup for each pancake, onto hot griddle.
Bake until bubbles form on top and edges are dry.
Turn and bake until pancakes are cooked through.