Blueberry pancakes
Try these fluffy American-style blueberry pancakes for a weekend breakfast.
Serves: 4
Time to make: 30 mins
Hands-on time: 10 mins
Ingredients
- ¾ cup wholemeal flour
- ¾ cup plain flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- 2 tablespoons castor sugar
- 2 medium eggs
- ½ cup buttermilk
- 1 cup skim milk
- 1 tablespoon sunflower oil
- 1⅔ cups blueberries
Instructions
1 In a large bowl, sift together the two flours, baking powder, bicarbonate of soda, salt and sugar.
2 Whisk together the eggs, buttermilk and milk. Make a well in the dry ingredients and pour in the egg mixture, then whisk the wet into the dry ingredients.
3 Heat a large frying pan over a medium heat and wipe the pan with a little sunflower oil. Spoon a small ladleful of the batter into the pan and sprinkle over some blueberries.
4 When the mixture starts to bubble on the surface, carefully turn the pancake over and cook on the other side; depending on your pan this should take about 2 to 3 min on each side (the pancakes should be about 8cm to 10cm in diameter). Repeat until you have used all the batter. Serve warm – with low-fat plain yoghurt and a drizzle of either maple syrup or honey, if you like.
Nutrition Info (per serve)
-
Calories 317cal
-
Kilojoules 1326kJ
-
Protein 13g
-
Total fat 8g
-
–Saturated fat 1g
-
Carbohydrates 51g
-
–Sugars 16g
-
Dietary fibre 6.5g
-
Sodium 354mg
-
calcium N/S
-
iron N/S
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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I swapped the buttermilk for Greek yoghurt and it worked perfectly! Thanks