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

Each third-cupful of this thick batter produces a pancake that is wonderfully fluffy and filled with fresh fruit. The combination of peaches and blueberries never fails to please.

Recipe by Oxmoor House October 2013

Gallery

Credit: Oxmoor House

Recipe Summary

total:
28 mins
Yield:
Serves 6 (serving size: 2 pancakes and 1 teaspoon butter)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, flaxseed, if desired, baking powder, and salt in a large bowl, stirring with a whisk.

    Advertisement
  • Combine buttermilk, lemon rind, and eggs in a medium bowl, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Gently fold in blueberries and peaches.

  • Heat a nonstick griddle or nonstick skillet over medium heat. Pour 1/3 cup batter per pancake onto pan. Cook over medium heat 2 to 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over; cook 2 to 3 minutes or until bottoms are lightly browned. Serve with butter. Top with blueberries, if desired.

Source

Cooking Light Lighten Up, America!

Nutrition Facts

238 calories; fat 2.8g; saturated fat 0.7g; mono fat 0.7g; poly fat 0.8g; protein 8.1g; carbohydrates 38g; fiber 1.9g; cholesterol 72mg; iron 1.9mg; sodium 448mg; calcium 214mg.
Advertisement