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Blueberry Buttermilk Pancakes

Yield 12 (5-inch) pancakes (serving size: 2 pancakes)
Blueberries, either fresh or frozen, give ordinary pancakes a big flavor boost, not to mention a healthy dose of antioxidants.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups low-fat buttermilk
  • 1/2 cup 1% low-fat milk
  • 1 tablespoon vegetable oil
  • 1 large egg, lightly beaten
  • Cooking spray
  • 2 cups blueberries

Nutrition Information

  • calories 261
  • caloriesfromfat 18 %
  • fat 5.3 g
  • satfat 1.5 g
  • monofat 1.5 g
  • polyfat 1.7 g
  • protein 8.6 g
  • carbohydrate 45 g
  • fiber 2.4 g
  • cholesterol 38 mg
  • iron 2.2 mg
  • sodium 536 mg
  • calcium 159 mg

How to Make It

  1. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, sugar, baking powder, salt, and baking soda in a large bowl. Combine buttermilk, milk, oil, and egg in a bowl, and add to flour mixture, stirring until smooth.

  2. Spoon 1/4 cup pancake batter onto a hot nonstick griddle or large nonstick skillet coated with cooking spray, and top with 2 heaping tablespoons blueberries. Turn the pancake when the top is covered with bubbles and the edges look cooked. Repeat the procedure with the remaining batter and blueberries.