Blueberry Pancakes

Recipe Ingredients

1 1/2 tablespoons	22ml	Butter
1		Egg
1 cup	237ml	Buttermilk - shaken well
3 tablespoons	45ml	Sugar
1 cup	62g / 2.2oz	Cake flour
1/4 teaspoon	1.3ml	Baking soda
1/2 teaspoon	2.5ml	Salt
3 tablespoons	45ml	Sour cream (light or regular)
3/4 cup	177ml	Blueberries
		Butter - for cooking
		Warm maple syrup - for serving

Recipe Instructions

Melt the butter in the microwave in a 4-quart bowl. Add the egg, buttermilk and sugar and whisk until well mixed. Add the flour, baking soda and salt. Whisk well. Stir in the sour cream. (This can be mixed a day ahead and refrigerated. Stir well before using.)

Lightly butter a nonstick griddle set over medium-high heat. When hot, spoon about 2 tablespoons of batter for each pancake onto the griddle. Scatter 4 to 5 blueberries on each. When the batter is set and the undersides are brown, about 2 minutes, flip, then brown the other sides. The pancakes can be kept warm in a 200 degree oven while the remaining pancakes are cooking. Serve hot with warm maple syrup.

This recipe yields 2 to 3 servings.

Each of 3 servings: 373 calories; 667 mg sodium; 94 mg cholesterol; 12 grams fat; 6 grams saturated fat; 58 grams carbohydrates; 9 grams protein; 1.76 grams fiber.

Source:
The Los Angeles Times, 07-18-2001

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