Tuesday, January 1, 2013

Blueberry-Flax Buttermilk Pancakes

Recipe from Everyday Food, October 2012
Husband-Tested in Alice’s Kitchen

These pancakes will fill your tummy quite nicely.  We had them for breakfast during the holidays with family.  Little Sandrita had fun making these with Granddaddy’s blueberries!   

1 ½ cups all-purpose flour (spooned and leveled)
¼ cup ground flaxseed
2 Tablespoons sugar
1 ¼ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
1 ½ cups buttermilk
1 large egg, lightly beaten
1 Tablespoon unsalted butter, melted, plus more for skillet and serving
1 cup fresh or frozen blueberries
Maple syrup, for serving

.    In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not over mix). Fold in blueberries.
.    Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by ¼ cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.

Cook's Note
Freeze cooled pancakes in an airtight container, up to 1 month. 
Make a double batch because the extras taste great toasted!

Nutritional Info per serving (2 pancakes):  170 calories; 4.3 grams fat (1.5 grams saturated fat; 0 grams trans fat); 30 mg cholesterol; 110 mg sodium; 125 mg potassium; 28 grams carbohydrates; 2 grams fiber; 8 grams sugars; 5.5 grams protein

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