Guest Author - Deborah Adams
Blueberry Pancakes
2 c. all-purpose flour
1/4 c. sugar
4 tsp baking powder
1/2 tsp salt
2 eggs
1-1/2 c. milk
1 c. (8 ounces) sour cream
1/3 c. butter, melted
Blueberries
Combine dry ingredients in a bowl. In another bowl, beat eggs. Add milk, sour cream, and butter; mix well. Stir into dry ingredients until just blended. Pour batter by 1/4 cupfuls onto a greased, hot griddle. Sprinkle blueberries over the top of pancakes. Turn when bubbles form on top of pancakes. Cook until the second side is golden brown. Serve warm with favorite sauce and whipped cream.
Blueberry Cornmeal Pancakes
1-1/2 c. coarse yellow cornmeal
1/4 c. whole wheat flour
1/4 c. oat bran
1 tsp baking soda
1/2 tsp salt
2 Tbsp pure maple syrup
2 Tbsp vegetable oil
2 c. low-fat buttermilk
1 egg, lightly beaten
1-1/2 c. small fresh or frozen blueberries
Combine cornmeal, flour, oat bran, soda, and salt in medium bowl. In a small bowl, combine syrup, oil, egg, and buttermilk. Stir well and add to dry ingredients. Let batter stand for 15 minutes to soften cornmeal. Add additional milk if required for proper consistency. Pour batter onto griddle and sprinkle with blueberries. Turn when tops are bubbly. Makes approx 15 four-inch pancakes.
Blueberry Cottage Cheese Pancakes
2 c. low-fat cottage cheese
2 large eggs
1/2 c. sugar
1 Tbsp lemon juice
Pinch salt
1 c. flour
2 Tbsp margarine, melted
3 Tbsp vegetable oil
Sour cream
1/2 c. chopped fresh blueberries
Whip cottage cheese until creamy. Add eggs, sugar, lemon juice, and salt. Mix well. Add flour. Mix well. Refrigerate until ready to cook.
Brush hot skillet or griddle with butter and oil. Drop by Tablespoon to make 3-inch pancakes and sprinkle with some chopped fresh blueberries. When bubbles have formed on surface, turn over and brown other side. Serve warm with a blueberry sauce and dollops of whipped cream.
Blueberry Sour Cream Pancakes
2 c. all-purpose flour
2 Tbsp sugar
2 tsp baking powder
1 tsp baking soda
2 large eggs
2 c. sour cream
1/3 c. canola oil
2 c. blueberries, dusted with nutmeg
In a bowl, whisk together the flour, sugar, baking powder, and baking soda. In another bowl, whisk together the eggs, sour cream, and oil. Add the flour mixture and stir the batter until it is just combined. Fold in the blueberries gently. Bake on a griddle heated to 350 degrees. Great with Lemon sauce or your favorite sauce.
Multi-grain Blueberry Pancakes
3 c. flour
2-1/2 c. whole-wheat flour
1/2 c. quick oatmeal
1 c. wheat germ
1 c. corn meal
5 Tbsp baking powder
1 tsp salt
Mix dry ingredients together thoroughly and store in covered container in cool area.
To make pancake batter
2 c. milk
2 eggs
1/2 c. vegetable oil
Blend together all batter ingredients. Add 3 cups pancake mix, stir until dry ingredients are moistened. Pour approximately 1/4 cup batter onto a hot well-greased griddle. Just before turning, sprinkle with fresh blueberries. Makes approx 12 pancakes.
Blueberry Yogurt Pancakes
1 c. flour
1 Tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground nutmeg
1 egg
1/2 c. plain yogurt
1/2 c. milk
2 Tbsp oil
3/4 c. fresh or frozen blueberries
Stir together flour, sugar, baking powder, baking soda, salt, and nutmeg. Beat egg with yogurt and milk in a large bowl. Beat in oil, then add flour mixture. Stir just until combined. (Batter can be a little lumpy.)
Grease a seasoned pancake griddle if necessary and place over medium heat until a few drops of water dance on hot griddle. For each pancake, pour a scant 1/4 cup batter onto the hot griddle. Sprinkle each pancake with several blueberries.
Cook pancakes on first side until they are puffed and full of bubbles and look dry at edges. Then turn and cook until second side is golden brown. Serve at once with butter and syrup.
Makes approx. 12 4-inch pancakes
Cranberry and Blueberry Pancakes
1-1/2 c. flour
1-1/2 Tbsp sugar
1-1/2 tsp baking soda
1-1/2 tsp baking powder
1 tsp salt
2 eggs, separated
2 c. buttermilk
1/4 c. butter, melted and room temp
1 c. frozen blueberries, thawed
1 c. frozen cranberries, thawed
Sift the dry ingredients into a bowl. In a separate bowl, mix together the egg yolks, buttermilk and butter. Add the flour mixture to the eggs and blend. Beat the egg whites until stiff, but not dry, and fold into batter. Make pancakes on a hot griddle. Sprinkle berries on top. Flip and cook until golden brown. Serve on heated plates with warm syrup.
