Griddlecakes with Sweet Lemon Butter and Blueberries

recipe
You could top these pancakes with strawberries, raspberries, or any combination of your favorite berries.

Yield:

4 servings (serving size: 2 pancakes, about 1 tablespoon lemon butter, and 1/4 cup blueberries)

Recipe from

Nutritional Information

Calories 391
Fat 9.3 g
Satfat 3.4 g
Monofat 4.1 g
Polyfat 1.4 g
Protein 7.3 g
Carbohydrate 71.4 g
Fiber 1.7 g
Cholesterol 55 mg
Iron 0.5 mg
Sodium 549 mg
Calcium 238 mg

Ingredients

7.1 ounces gluten-free pancake mix (about 1 1/2 cups; such as Bob's Red Mill)
1 large egg
1 cup low-fat buttermilk
1 tablespoon canola oil
2 tablespoons grated lemon rind, divided
1 1/2 cups blueberries, divided
3 tablespoons powdered sugar
2 tablespoons light butter, softened
Cooking spray

Preparation

1. Weigh or lightly spoon pancake mix into dry measuring cups; level with a knife. Place pancake mix in a medium bowl. Combine egg, buttermilk, oil, and 1 tablespoon lemon rind, stirring with a whisk; add to pancake mix, stirring until smooth. Fold in 1/2 cup blueberries; let stand 5 minutes.

2. While batter stands, combine powdered sugar, butter, and remaining 1 tablespoon lemon rind, stirring with a fork.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Pour about 1/4 cup batter per pancake onto hot pan. Cook 1 minute or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 1 minute or until bottoms are lightly browned. Repeat procedure with remaining batter.

4. Spread pancakes evenly with butter mixture and top evenly with remaining 1 cup blueberries.

Note:

Cooking Light Gluten-Free Cookbook

August 2011
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