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You can prepare the batter for these
delicious pancakes (excluding the blueberries) the night before and
store it in the refrigerator. Stir in the berries just before cooking.
Ingredients
1/3 cup plus 2 tsp buttermilk baking mix
1 egg
2 tbsp skim or nonfat milk
Dash ground cinnamon
1/2 cup fresh or frozen blueberries (no
sugar added)
2 tsp whipped butter
Method
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In blender container combine all
ingredients except blueberries and butter and process until smooth;
stir in blueberries.
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Spray 10-inch nonstick skillet or
griddle with nonstick cooking spray and heat over medium-high heat.
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Using 2 tbsp of batter for each
pancake, drop batter into hot skillet (or griddle), making 3
pancakes; using the the back of a spoon, spread each pancake into a
circle about 3 inches in diameter.
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Cook until bubbles appear on surface
and pancake turner, turn pancakes over and cook until other side is
browned.
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Remove pancakes to serving platter and
keep warm.
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Repeat procedure, spraying skillet (or
griddle) with nonstick cooking spray and making 3 more pancakes
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To serve, arrange pancakes on serving
platter and top with whipped butter.
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