BLUEBERRY-FLAX BUTTERMILK PANCAKES
Creamy buttermilk and heart-healthy flaxseed combine with blueberries for a delicious pancake breakfast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Time 30m
Number Of Ingredients 11
Steps:
- In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.
Nutrition Facts : Calories 415 g, Fat 10 g, Fiber 14 g, Protein 18 g, SaturatedFat 3 g
TODD'S FAMOUS BLUEBERRY PANCAKES
My husband makes the most fabulous pancakes I've ever eaten! Well worth the hour wait! We serve them with butter and brown sugar.
Provided by Alison
Categories Breakfast and Brunch Pancake Recipes
Time 1h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Nutrition Facts : Calories 146.3 calories, Carbohydrate 24.7 g, Cholesterol 36.8 mg, Fat 2.9 g, Fiber 1.1 g, Protein 5.1 g, SaturatedFat 1.4 g, Sodium 397.4 mg, Sugar 4 g
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