Perhaps the first thing the jumps inside your head after looking at the recipe title is what will you acquire out of this recipe? Good question! Before checking out anything at all, you should be sure of the results especially when you are already tired of doing "trial and errors". When it comes to pancake recipes, this one offers you not only yummy pancakes as well as nutritious and low calorie ones! Simply because they're made with mainly whole wheat flour and also zero fat buttermilk, you are able to feel safer even while eating these pancakes. Their taste is certainly incomparable. They're light, fluffy, toasty, pleasant, buttery and definitely mouth watering with the great fusion of blueberries and buttermilk.
Ingredients:
3/4 cup all-purpose flour, 3/4 cup entire wheat flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups low-fat buttermilk, 1 tablespoon vegetable oil, 1 large egg, 1 huge egg white, Cooking spray, 3/4 cup maple syrup, 3 tablespoons butter, 1 cup fresh or frozen blueberries,
Process:
Carefully measure out flours using the dry measuring cups; smooth out their surface using a kitchen knife. In the large bowl, stir together flour, sugar, baking powder, baking soda and salt. Stir mixture using a wire whisk. In a different mixing bowl, combine together buttermilk, oil, egg, and egg white, constantly stirring the mixture with a whisk. Gradually incorporate wet mixture into flour mixture, stir up right after each and every addition and then keep on mixing just until smooth and well mixed.
Grease or spray a non-stick griddle or nonstick frying pan with cooking spray and put above medium heat. Scoop out about 1/4 cup of batter for each pancake and drop onto heated griddle. Be sure the pancakes have enough distance from each other in order to prevent them from sticking together. Fry till corners appear cooked, and bubbles break about the surface of your pancakes. Turn the pancakes and cook the other side till lightly brown. Serve plain or next to syrup and butter.
Recipe Tips:
When working with the remaining pancake batter, maintain the warmth of the recently cooked pancakes by storing them in a 200 oven. Serve them altogether along with warm maple syrup.
Ingredients:
3/4 cup all-purpose flour, 3/4 cup entire wheat flour, 3 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 1/2 cups low-fat buttermilk, 1 tablespoon vegetable oil, 1 large egg, 1 huge egg white, Cooking spray, 3/4 cup maple syrup, 3 tablespoons butter, 1 cup fresh or frozen blueberries,
Process:
Carefully measure out flours using the dry measuring cups; smooth out their surface using a kitchen knife. In the large bowl, stir together flour, sugar, baking powder, baking soda and salt. Stir mixture using a wire whisk. In a different mixing bowl, combine together buttermilk, oil, egg, and egg white, constantly stirring the mixture with a whisk. Gradually incorporate wet mixture into flour mixture, stir up right after each and every addition and then keep on mixing just until smooth and well mixed.
Grease or spray a non-stick griddle or nonstick frying pan with cooking spray and put above medium heat. Scoop out about 1/4 cup of batter for each pancake and drop onto heated griddle. Be sure the pancakes have enough distance from each other in order to prevent them from sticking together. Fry till corners appear cooked, and bubbles break about the surface of your pancakes. Turn the pancakes and cook the other side till lightly brown. Serve plain or next to syrup and butter.
Recipe Tips:
When working with the remaining pancake batter, maintain the warmth of the recently cooked pancakes by storing them in a 200 oven. Serve them altogether along with warm maple syrup.
About the Author:
Are you looking for an absolutely nutritious pancake recipe for you and your family? If so, check out Blueberry Buttermilk Pancake Recipe and discover how nutritious these pancakes are, or visit this site for extra pancake recipes, facts and videos.
No comments:
Post a Comment