Saturday, July 10, 2010
Pancakes are an absolute delight for a weekend breakfast. And what can get better than pancakes oozing with blueberry goodness? As much as I would love waking up to the smell of pancakes, I don’t mind being the one to make them. It’s great starting off a day with some measuring, mixing, and frying in the kitchen. And when you can finally sit down and enjoy what you’ve just cooked up, well, that’s just the first success of the day.
These fluffy blueberry pancakes are low in fat and sugar. I simply found a recipe for buttermilk pancakes and added frozen blueberries to the mixture. They are chock full of blueberries, the number one fruit for healthy antioxidants. I have to admit, I’ve never bought buttermilk before. Instead, I use a simply trick. For one cup of buttermilk, put one tablespoon of lemon juice or vinegar into a cup and pour normal milk in until the cup is full. Let the mixture sit for 5 minutes and you’ve got yourself some homemade buttermilk! I’ve used this trick for years and it has never failed me.
I’ve always wondered why pancakes have become a breakfast food when really they’re just as good for dessert or afternoon snack. Drizzle some honey or golden syrup on top and you’ve got yourself a satisfying meal great for any time of the day!
1 cup all-purpose flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 egg, lightly beaten
1 cup low fat buttermilk
2 tsp canola oil
1 tsp vanilla extract
1 cup blueberries
1. Combine flour, sugar, baking powder and baking soda in a large bowl.
2. In another bowl, combine egg, buttermilk, oil and vanilla. Make a well in the center of flour mixture and add wet ingredients. Mix until smooth. Carefully add in the blueberries.
3. For each pancake, scoop about a 1/4 cup of batter on to a hot nonstick pan sprayed with cooking spray.
4. Turn pancakes when bubbles appear and edges are cooked, after about 1 1/2 minutes. Cook for 1 minute on the second side or until golden.