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!
Ingredients
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
Directions
. 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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