Blueberry Pancakes Recipe
Ingredients
| Whole-wheat flour | 1 Cup (16 tbs), separated (cup sour cream abou 12 cup buttermilk butter for blueberries 12 cup 12 cup wholewheat 2 teaspoons powder 34 teaspoon salt 14 cup dark brown sugar) |
Nutrition Facts
Serving size
Calories 110 Calories from Fat 5
% Daily Value*
Total Fat 0.61 g0.93%
Saturated Fat 0.1 g0.52%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1.6 mg0.1%
Total Carbohydrates 24 g7.9%
Dietary Fiber 4 g15.9%
Sugars 0.1 g
Protein 4 g8.9%
Vitamin A 0.1% Vitamin C
Calcium 1.1% Iron 7%
*Based on a 2000 Calorie diet
Directions
Add egg yolks, sour cream and a little buttermilk and beat until mixture is smooth.
Beat 2 minutes, then stir in enough butter- milk to make a batter which pours easily.
Whip egg whites until they hold a stiff peak and fold into batter with blueberries.
Melt a little butter in a skillet or on a griddle and fry pancakes over medium heat, turning them when bubbles rise to the surface.
Serve at once with more berries and sour cream.
Chef
