serves 8 ( 2 pancakes = 5 points +)
1 c .fresh blueberries
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
2 T. sugar
zest of one lemon
2 eggs
2 c. low-fat buttermilk
In a large bowl, combine flour with next five ingredients ( through sugar). Place blueberries in a small bowl and toss with 3 T. flour mixture.
In another bowl, combine buttermilk, eggs, and lemon zest. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberry mixture. Let stand 5 minutes.
Heat a nonstick griddle over medium-high heat. Spray with nonstick spray. Add batter by 1/4 cupfuls. Cook until golden brown on one side, flip and cook until done. Repeat with remaining batter.
Serve with syrup if desired.
1 c .fresh blueberries
2 c. flour
1 tsp. baking soda
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. cinnamon
2 T. sugar
zest of one lemon
2 eggs
2 c. low-fat buttermilk
In a large bowl, combine flour with next five ingredients ( through sugar). Place blueberries in a small bowl and toss with 3 T. flour mixture.
In another bowl, combine buttermilk, eggs, and lemon zest. Add buttermilk mixture to flour mixture and stir until just combined. Fold in blueberry mixture. Let stand 5 minutes.
Heat a nonstick griddle over medium-high heat. Spray with nonstick spray. Add batter by 1/4 cupfuls. Cook until golden brown on one side, flip and cook until done. Repeat with remaining batter.
Serve with syrup if desired.
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