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Buttermilk Blueberry Pancakes Recipe
|Sifted all purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1 Teaspoon|
|White sugar||3 Tablespoon|
|Egg||1 , lightly beaten|
|Buttermilk||1 1⁄2 Cup (24 tbs)|
|Melted butter||3 Tablespoon, cooled|
|Fresh wild blueberries||1 Cup (16 tbs)|
Calories 372 Calories from Fat 102
% Daily Value*
Total Fat 12 g17.8%
Saturated Fat 6.2 g31.2%
Trans Fat 0 g
Cholesterol 77.1 mg
Sodium 653.1 mg27.2%
Total Carbohydrates 57 g18.9%
Dietary Fiber 2.2 g8.6%
Sugars 15.2 g
Protein 10 g20.4%
Vitamin A 7.2% Vitamin C 6%
Calcium 11.1% Iron 14.7%
*Based on a 2000 Calorie diet
Combine the egg, buttermilk, and melted butter.
Add to the dry ingredients, mixing just long enough to incorporate the flour.
Quickly stir in the blueberries.
Cook on a hot, lightly greased griddle or frying pan.
Turn when the bubbles break and batter does not fill the holes.
Cook on the other side until the pancake evens out.