These pancakes are miles better than any others Ive tasted. The key is the buttermilk, which makes them thick and fluffy. Be sure to stir the mixture as little as possible. Frozen blueberries can be substituted instead of fresh. Save the uncooked batter in the refrigerator for the next day if you dont eat all of these at one sitting. Sift together flour, salt, sugar, soda and baking powder. In a separate bowl, combine egg, buttermilk and oil. Add liquid ingredients to dry ingredients, stirring as little as possible (only until combined). Stir in 1 cup of fresh blueberries. Heat griddle to 375 F. Grease lightly. Pour 0.5 cups of batter to make each pancake. Cook until edge of each pancake loses its gloss, then flip. SMITH@PIXIES.UNIV-LYON1.FR (EARL L. SMITH) REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from G Internet, G Internet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (225g)|
|Recipe Makes: 4|
|Calories from Fat: 67 (19%)|
|Amt Per Serving||% DV|
|Total Fat 7.4g||10 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 57.2mg||18 %|
|Sodium 380mg||13 %|
|Potassium 276.9mg||7 %|
|Total Carbohydrate 59g||17 %|
|Dietary Fiber 2.6g||10 %|
|Sugars, other 56.4g|
|Protein 11.3g||16 %|
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Calories per serving: 347
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