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Blueberry Pancakes Ingredients: 1 1/2 cups flour 1 teaspoon salt 3 tablespoons sugar 1 3/4 teaspoons double-acting baking powder 1/4 teaspoon baking soda 1 teaspoon grated orange rind 1 egg 1 egg white 3 tablespoons melted butter 1 to 1 1/4 cups milk 1 cup fresh blueberries Instructions: In a bowl, stir together flour, salt, sugar, baking powder, soda and orange rind. In second bowl, beat together egg and egg white, melted butter and milk. Pour liquids over flour mixture. Give a few quick strokes with a whisk or wooden spoon to just wet ingredients. Stir in blueberries. Do not beat. Set batter aside 15 minutes. Lightly grease a pancake griddle with vegetable oil or melted butter. Heat griddle. Spoon pancake batter onto griddle to form 4-inch cakes. Cook over medium heat until tops of pancakes form bubbles and bottoms seem set, about three minutes. Gently flip over and cook second sides one to two minutes. Remove from griddle and serve immediately Makes about 12 pancakes; four servings. Note: For a delicious topping, simmer 1/2 cup blueberries in 1 cup maple syrup until hot. Pour over pancakes. Nutrition information: Nutrition facts per serving: 361 calories; 11 fat g; 29 percent calories from fat; 10 g protein; 2.5 g dietary fiber; 54 g carbohydrates |
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