dish
Buttermilk Blueberry Pancakes

4
Serves
350
Calories
14
Nutrients
12
Vitamins

Ingredients

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup buttermilk
1 large egg
2 tablespoons melted butter
2 tablespoons honey
2 cups fresh wild blueberries (or frozen)
1/2 cup pure maple syrup

Cooking Instructions

1. Mix the flour, baking soda and salt in a bowl. (This can be done the night before and kept covered on the counter.)

2. Lightly beat the buttermilk, egg, butter and honey together.

3. Add the liquid ingredients all at once to the flour mixture. Stir with a wooden spoon until just moistened. Do not overmix; a few lumps are fine.

4. Warm a lightly greased griddle pan over medium heat. The pan is ready when a few drops of water sprinkled on the griddle form fast-moving bubbles.

5. Pour batter onto the griddle: 1/8 cup for small or 1/4 cup for large pancakes. Sprinkle each pancake with blueberries. When the tops of the pancakes are covered with holes and the bottoms are golden brown, flip to brown the other side. Keep warm in the oven.

6. Serve with maple syrup.

Serving Size: about 3 pancakes

Nutrition Information

Number of Servings: 4
Calories
350
Protein
8 g
Total Carbohydrate
70 g
Dietary Fiber
5 g
Soluble Fiber
1 g
Sugar
36 g
Total Fat
7 g
Saturated Fat
3 g
Monounsaturated Fat
2 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
65 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
0 g
Percent Calories from Protein
8 %
Percent Calories from Carbohydrate
76 %
Percent Calories from Fat
16 %
Vitamin A
34 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
2 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Vitamin C
10 mg
Vitamin D
0 IU
Folate
26 mcg
Vitamin E
1 IU
Pantothenic Acid
1 mg
Calcium
96 mg
Iron
2 mg
Phosphorus
171 mg
Potassium
535 mg
Sodium
363 mg
Zinc
3 mg