Rating: 4.5 stars
14 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 5
  • 4 star values: 0
  • 5 star values: 9

Make a double batch on the weekends, and freeze one batch for grab-and-go breakfasts during the week. To reheat, microwave at HIGH 1 minute, or pop in the toaster until hot. If you have to cook the pancakes in batches, wrap the cooked pancakes in a moist paper towel to prevent them from drying out while you finish the second batch.

Maria and Josh Lichty
Recipe by Cooking Light May 2014

Gallery

Credit: Randy Mayor; Styling: Lindsey Lower

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 6 (serving size: 2 pancakes and about 1/4 cup blueberry compote)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine blueberries, 1/4 cup sugar, 1 teaspoon rind, 1 tablespoon juice, and 1 tablespoon water in a small saucepan; bring to a boil over medium-high heat. Cook 10 minutes or until blueberries break down, stirring frequently.

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  • While compote cooks, combine remaining 2 tablespoons sugar and remaining 2 teaspoons rind in a large bowl. Using your fingers, rub rind mixture together for 15 seconds. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Add flour, baking powder, and salt to rind mixture, stirring with a whisk. Combine milk and next 5 ingredients (through eggs) in a small bowl, stirring with a whisk; add remaining 1 tablespoon lemon juice. Add milk mixture to flour mixture, stirring just until moist.

  • Preheat a griddle to medium heat. Coat pan with cooking spray. Spoon 1/4 cup batter per pancake onto griddle. Cook 3 minutes or until edges begin to bubble and bottom is browned. Turn pancakes over; cook 3 minutes or until done. Serve with blueberry compote.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Adapted from twopeasandtheirpod.com. Used with permission.

Nutrition Facts

286 calories; fat 6.4g; saturated fat 1.1g; mono fat 2.3g; poly fat 1.9g; protein 10g; carbohydrates 46g; fiber 6g; cholesterol 64mg; iron 2mg; sodium 279mg; calcium 219mg.
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