This is a classic recipe that everyone will love. Make ahead for the week and simply pop them in the toaster to reheat!
- 1 1/2 cups sifted plain all-purpose flour
- 2 teaspoons baking powder
- 3 tablespoons sugar
- 1 cup buttermilk
- 2 tablespoons no-salt margarine, melted
- 2 eggs, slightly beaten
- 1 cup canned blueberries, rinsed or 1 cup frozen, rinsed
Sift together flour, baking powder and sugar in a mixing bowl.
Make a well in the center and add the remaining ingredients.
Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.
Heat a heavy 12-inch skillet or griddle and grease it lightly.
Using 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping the pancake only once.
Calories: 223 g
Protein: 7 g
Carbohydrates: 35 g
Fibre: 2 g
Total Fat: 6 g
Sodium: 196 mg
Phosphorus: 100 mg
Potassium: 128 mg
Servings per recipe: 6 (12 pancakes)
Serving size: 2 pancakes