- Recipes Home
- Interest Groups
Blueberry Whole Wheat Pancakes Recipe
|Buttermilk||2 Cup (32 tbs)|
|Unsalted butter||6 Tablespoon, melted and cooled (3/4 Stick, Plus Additional Melted Butter For Brushing The Griddle)|
|All purpose flour||3⁄4 Cup (12 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Wheat germ||1⁄4 Cup (4 tbs)|
|Double acting baking powder||2 Teaspoon|
|Baking soda||1 1⁄2 Teaspoon|
|Blueberries/Blueberry syrup / maple syrup||2 Cup (32 tbs) (As An Accompaniment)|
Serving size: Complete recipe
Calories 2074 Calories from Fat 856
% Daily Value*
Total Fat 97 g149.6%
Saturated Fat 51.8 g259%
Trans Fat 0 g
Cholesterol 828 mg276%
Sodium 5010.7 mg208.8%
Total Carbohydrates 246 g81.9%
Dietary Fiber 21.4 g85.5%
Sugars 76.2 g
Protein 65 g130.4%
Vitamin A 62.9% Vitamin C 47.8%
Calcium 90.4% Iron 74.5%
*Based on a 2000 Calorie diet
In a large bowl whisk together the flours, the wheat germ, the salt, the baking powder, the baking soda, and the sugar, add the buttermilk mixture, and whisk the batter until it is just combined.
Heat a griddle over moderately high heat until it is hot enough to make drops of water scatter over its surface and brush it with some of the additional melted butter.
Working in batches, pour the batter onto the griddle by 1/3-cup measures, sprinkle each pancake with about 2 tablespoons of the blueberries, and cook the pancakes for 2 minutes on each side, or until they are golden.
Transfer the pancakes as they are cooked to a heatproof platter and keep them warm in a preheated 200° F.oven.