This is a classic recipe that everyone will love. Make ahead for the week and simply pop them in the toaster to reheat!
1 1/2 cups
sifted plain all-purpose flour
2 tsp
baking powder
3 tbsp
sugar
1 cup
buttermilk
2 tbsp
no-salt margarine, melted
2
egg, slightly beaten
1 cup
canned blueberries, rinsed or 1 cup frozen, rinsed
Sift together flour, baking powder and sugar in a mixing bowl.
Make a well in the center and add the remaining ingredients.
Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter. Begin cooking immediately.
Heat a heavy 12-inch skillet or griddle and grease it lightly.
Using 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping the pancake only once.
Servings per recipe: 6 (12 pancakes in total)
Serving size: 2 pancakes
2 starch
What is one exchange?
- 1 Protein Choice = 1oz of meat or 7g of dietary protein
- 1 Starch Choice = about 15g of carbohydrates
- 1 Fruit or Vegetable Choice = ½ cup
- 1 Milk Choice = ½ cup
Great recipe! Sifting the flour makes them light and fluffy. One question…why does the picture of the biscuits come up when I click on the pancake recipe?
Just made and ate these for the first time. They are delicious . My husband is
sharing a lot of my meals so I don’t have to cook two meals every time and he’s
loving everything. Isn’t that great! The recipe says to use the 1/3 cup to measure
out the dough oh! oh! only made 9 pancakes. Will use a scant 1/4 cup next time to
get the 12 pancakes , hope that works. The only change I made to the recipe is
omitting the sugar all together because I am diabetic and going to “drown” them in
one whole tbsp. of syrup (that’s me being funny). Very happy with this recipe.
Thanks for your comment! Glad to hear that you liked this recipe! All the best,