Blueberry Pancakes Recipe
Ingredients
| All purpose flour | 2 Cup (32 tbs) | |
| Sugar | 1 Tablespoon | |
| Baking powder | 3 Teaspoon | |
| Baking soda | 1⁄2 Teaspoon | |
| Salt | 1⁄4 Teaspoon | |
| Milk | 2 1⁄2 Cup (40 tbs) | |
| Eggs | 2 | |
| Blueberries | 2 Cup (32 tbs) | |
| Blueberry syrup/Maple syrup | 4 Tablespoon |
Nutrition Facts
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 mg159.8%
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
Directions
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.
Serve with blueberry or maple syrup.
Chef
