Prep Time:
5 minutes
Cook Time
15 minutes
Serving Size
2 pancakes
Serves
6
Ingredients
1 cup reduced fat milk
2 large eggs
1/8 cup vegetable oil
1/8 cup melted butter
¾ cup whole wheat flour
¾ cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup frozen or fresh blueberries
1 pound fresh strawberries (washed and sliced for optional topping)
Toppings
Maple Syrup (optional)
PREPARATION
- In a large mixing bowl, add the milk, eggs, oil and melted butter. Whisk until combined.
- Add the flour, baking powder, baking soda, and salt to the liquid mixture. Stir until no large clumps remain, trying not to over mix.
- Carefully fold blueberries into the batter.
- Heat a large lightly oiled pan over medium heat. Scoop ¼ cup pancake batter into the skillet. Let pancakes cook until bubbles form on top and bottoms are golden brown before flipping.
- Flip the pancakes and cook 1-2 minutes, until the bottoms are golden brown. Serve with syrup and fresh sliced strawberries.
COOKING TIPS:
Freeze leftover pancakes stacked between sheets of waxed paper, then place in freezer bag. Reheat in the toaster or microwave.
SOURCE
www.thestayathomechef.com
Recipe modified by CHOICES Nutrition Education Program
Download the Recipe/Descargue la receta:
Download Perfect Pancakes.pdf
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