1 cup all-purpose flour1⁄2 tsp granulated sugar
1⁄4 tsp salt
1 tsp baking powder
1 cup low-fat buttermilk
2 tsps water
1 egg
1 egg white
3⁄4 cup fresh or frozen blueberries,
Sugar-free pancake syrup.
Combine the flour, sugar, salt and baking powder in a large bowl. In another large bowl, whisk the buttermilk, water, egg, and egg white. Gradually add the flour mixture to the buttermilk mixture, whisking until well combined. Let stand for 5 minutes. Heat a large nonstick griddle over medium-high heat until hot. Move the griddle away from the heat source, lightly put cooking oil, and return to the heat. For each pancake, pour 1⁄3 cup batter on the griddle and immediately sprinkle 5 or 6 blueberries into the pancake. Cook until bubbles form on the top of the pancake, or until the bottom of the pancake turns golden, about 40 seconds. Flip the pancake over and cook for another 25 to 30 seconds, or until cooked through. Serve the pancakes while they are still hot. You can top them with some sugar-free pancake syrup if you wish, but they are plenty sweet and tasty all by themselves.
I have been cooking with blueberries for the past six months. They are a great addition to any of the recipes I have used them. They add a good zing to the taste. I recently discovered a free blueberry book (with blueberry recipes). It is a good book and best of all it is free. It is called Blueberry Health Report. Here is a link if you are interested: http://www.traversebayfarms.com
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