Breakfast pancakes with blueberry and honey
Stiff flour and sugar into a bowl. Whisk in combined eggs and milk until smooth.
Melt one teaspoon of butter into large pan, drop 1/4 cup of mixture. Cook over a medium heat until bubbles form on surface.
Stack 2 pancakes with Philadelphia butter in between. Top each stack with blueberries and honey.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (94g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 46 (27%)|
|Amt Per Serving||% DV|
|Total Fat 5.1g||7 %|
|Saturated Fat 3g||15 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 13.6mg||4 %|
|Sodium 390.9mg||13 %|
|Potassium 120.5mg||3 %|
|Total Carbohydrate 26.1g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 25.4g|
|Protein 4.7g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 170
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