Saturday pancakes are a little tradition of sort in our house. One morning we didn't have any mix on hand, I thought I'd search a homemade recipe. I'll be saving this as I liked it being 'health'ed' up a bit with the wheat flour and blueberries. I doubled the recipe and froze some to toss in the freezer laster this week.
Whole Wheat Blueberry Pancakes
Source: Allrecipes.com
Ingredients
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup milk, plus more if necessary (we definitely used more)
- 1/2 teaspoon salt
- 1 tablespoon artificial sweetener (I used 1/2 Splenda, 1/2 brown sugar)
- 1/2 cup blueberries
Directions
- Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
- Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.
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