Contributed By: bluther
Readers Digest Quick & Delicious Cookbook
Warm blueberry syrup and a plate of bacon will turn this into the perfect Sunday breakfast.
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Total Preparation Time: Less than 15 minutes
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Special Features: Quick to Prepare (under 30 minutes)
Nutrition Content: Good Source of Calcium
Meal Type: Breakfast & Brunch
Ingredients
1 1/4 cups All-purpose flour
2 tablespoons Sugar
2 teaspoons Baking powder
1/4 teaspoon Salt
1 1/4 cups Milk
1 large egg
3 tablespoons Butter or margarine, melted
2/3 cup Blueberries
Warm pancake syrup (optional)
Preparation
In a large bowl, combine flour, sugar, baking powder, and salt. In a small bowl, combine milk, egg and butter. Add the milk mixture to the dry ingredients and stir until just moistened. (The batter may be somewhat lumpy.) Fold blueberries into the pancake batter.
Lightly grease a griddle or large skillet. Heat the griddle or skillet over moderately high heat.
For each pancake, pour about 1/3 cup of the batter onto the hot griddle, cooking a few at a time. Cook the pancakes until several bubbles burst on the top and the bottom is light brown, about 3 minutes. Flip the pancakes and cook the other side until golden brown, about 2 more minutes.
Transfer the pancakes to a platter and keep warm. Repeat to cook the remaining batter, making a total of 8 pancakes. Serve with warm syrup, if desired.
Cook's Notes
Nutrition Information
Calories: 368
;
Total Fat: 12 g
;
Saturated Fat: 7 g
;
Polyunsaturated Fat: 1 g
;
Carbohydrates: 58 g
;
Protein: 8 g
;
Vitamin A: 607 IU
;
Vitamin C: 4 mg
;
Calcium: 271 mg
;
Sodium: 1004 mg
;
Iron: 2 mg
;
Fiber: 2 g