Ingredients and Weight:
- Whole wheat flour: 2 cups (240g)
- Baking powder: 2 teaspoons (12g)
- Baking soda: 1/2 teaspoon (2.5g)
- Salt: 1/4 teaspoon (1.25g)
- Sugar: 2 tablespoons (25g)
- Fresh blueberries: 1 cup (150g)
- Milk: 1 cup (240ml)
- Buttermilk: 1 cup (240ml)
- Eggs: 2 large
- Butter, melted: 1/4 cup (60g)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, combine the milk, buttermilk, eggs, and melted butter.
- Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
- Fold in the blueberries.
- Heat a lightly oiled griddle or skillet over medium heat.
- Pour about 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown.
Nutritional Information:
- Calories: 250 per pancake (made with 8 servings)
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 35g
- Protein: 10g
Dish Characteristics:
- Fluffy and flavorful blueberry pancakes made with whole wheat flour for a touch of health
- Perfect for breakfast or brunch, these pancakes are both satisfying and enjoyable
- Easy to make and can be customized with different toppings
User Comments:
- "These pancakes are so good! They're light and fluffy, and the blueberries add the perfect amount of sweetness."
- "I love that these pancakes are made with whole wheat flour. They're a healthier option, but they still taste delicious."
- "I made these pancakes for my family, and they were a hit! Everyone loved them."
Special Precautions and Tips:
- Be careful not to overmix the batter, as this can result in tough pancakes.
- If you don't have buttermilk on hand, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- These pancakes can be made ahead of time and reheated in the microwave or oven.
