use either wild or high bush blueberries with eggs, baking soda/powder
Preheat oven to 200 (optional)
Place flour, sugar, baking powder. baking soda in med size mix bowl and stir to combine evenly. In a separate bowl, whisk eggs lightly; then add yogurt, milk, vanilla, & melted butter. Mix liquid ingred til blended and then add them to the dry ingred to make a smooth batter.
Melt vegetable oil or butter in large heavy skillet or on a griddle over med heat. When butter beings to sizzle, working in batches, drop pancake batter 1/4 cup into the hot skillet. Once batter has spread 3-4" per pancake, scatter 2 tbsp. blueberries over the surface of each.
Cook pancakes til several bubbles start to form on top and the bottom is lite golden brown, 2min. Turn pancakes over and continue cooking til second side has browned, 1 min longer. Serve pancakes at once or keep them warm in oven while you cook the rest.
Makes 12 medium sized pancakes. Source- modified from K. Doolittle, NE Cookbook.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (180g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 445 | ||
Calories from Fat: 255 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.3g | 38 % | |
Saturated Fat 16.7g | 83 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 224.9mg | 69 % | |
Sodium 2004.5mg | 69 % | |
Potassium 189.8mg | 5 % | |
Total Carbohydrate 41.9g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 41.9g | ||
Protein 7.9g | 11 % | |
Powered by: USDA Nutrition Database 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: 445
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