Date: Sun, 09 Jul 1995 11:51:02 -0800
From: email@example.com (Asha Dornfest)
I had some extra blueberries left over from my yogurt pie the other day, so
this was my solution:
I took the basic recipie from the archives...thank you.
Blueberry Pancakes (ovo-lacto)
1 cup flour (I used 1/2 whole wheat. 1/2 white, but all ww would be good too)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sugar or honey
pinch of salt
1/2 c. yogurt
1/2 cup milk
1/2 teaspoon vanilla
2 egg whites or 1 egg's worth of Egg Beaters
blueberries (I used fresh, you could use canned, or you could sweeten fresh)
1/2 to 1 teaspoon lemon zest (to taste) (optional)
Turn oven on to lowest setting, place serving plates in to warm.
Mix together dry ingeredients. Add yogurt, vanilla and milk, blend well.
Beat egg whites or Egg Beaters till frothy, mix in. The batter should be
thin enough to pour, but not runny. Add a little more milk if necessary to
get this consistency. Fold in blueberries and lemon zest.
Heat good-quality non-stick griddle that has been Pammed (or swiped with
oil) over medium heat (Or, you could use an electric skillet). Let the
griddle heat well. Ladle batter onto griddle in pancake-sized portions
(about 1/2 cup). Let heat until you see little bubbles rise to the top and
pop, and sides start to dry a bit. Flip once, let bake till done in the
middle. Keep warm in the oven till you are done baking as many as you like.
Serve topped with sliced bananas, fresh blueberries, a dusting of powdered
sugar, and (if you like) a drizzle of syrup. The blueberries add lots of
moistness and flavor, so syrup is definitely optional.
Yield: 9-10 small pancakes (serves 3-4 people; they are filling)