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"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

healthy and tasty breakfast Recipe

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This recipe for healthy and tasty breakfast is from The Davis Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 2 cups whole wheat flour
* 1/4 cup natural sugar
* 2 and 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 2 cups low-fat buttermilk
* 2 large eggs
* 1/2 cup low-fat margarine - melted
* 2 packages (6 ounces each) Driscoll's blueberries
Directions:
Directions:
Whisk wheat flour, sugar, baking soda and salt in bowl until blended and set aside. In a separate bowl, whisk together buttermilk with eggs.

Using a wooden spoon, stir wet ingredients into dry ingredients until just combined. Add melted butter, then blueberries, and stir gently.

Heat a non-stick griddle or pan over medium heat. Let a few drops of cold water fall on the surface. If bounces, sputters or instantly evaporates, your pan is ready.

Pour 1/4 cup of the batter onto the skillet. Cook for 2 minutes, or until bubbles that appear on the surface are beginning to break and bottom is golden.

Turn pancakes over, cook 1 minute or until lightly golden.

Place pancakes on heatproof platter and keep warm in a 200 degree preheated oven.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
3 mins

 

 

 

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