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BLUEBERRY PANCAKES

Yield 8 Portion 2 Cakes
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: Blueberry Pancakes

Ingredients

Ingredient

  • 2 c FLOUR WHEAT, GENERAL PURPOSE
  • 1 ½ Tbsp BAKING POWDER
  • 3 Tbsp MILK NONFAT, DRY
  • ½ tsp SALT
  • 1 Tbsp SUGAR GRANULATED
  • 1 EGG WHOLE, LARGE
  • 1 ¼ c WATER
  • 1 ½ Tbsp OIL SALAD
  • ¾ c BLUEBERRIES FROZEN, UNSWEETENED
  • COOKING SPRAY NONSTICK

Instructions

Method

  • Sift together flour, baking powder, milk, salt, and sugar into mixer bowl.
  • Add eggs and water; whisk until blended.
  • Whisk in salad oil until blended. Use partially thawed frozen blueberries or drain and rinse canned blueberries in cold-water. Drain thoroughly and fold into batter.
  • Lightly spray the griddle with non-stick spray. Pour 1/4 cup batter onto (350 F) hot griddle.
  • Cook on one side 1-1/2 to 2 minutes or until the top is covered with bubbles and the underside is browned. Turn; cook on other side 1-1/2 to 2 minutes.