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Blueberry-Speckled Pancakes

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Recipe by:
Sift powdered sugar over these blueberry-speckled pancakes and offer an assortment of toppings such as maple syrup, honey, and fruit syrups.
Yield: 4 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

1 cup all-purpose flour
2 tablespoons cornmeal
1 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 egg, beaten
1 cup LACTAID® Reduced Fat Milk
2 tablespoons cooking oil
1 cup fresh or frozen blueberries, partially thawed
Optional - Maple syrup, maple-flavored syrup, or sifted powdered

Preparation

  1. In a medium bowl combine flour, cornmeal, sugar, baking powder, salt, and cinnamon. Make a well in center of flour mixture; set aside.
  2. In a small bowl stir together the egg, LACTAID® Reduced Fat Milk, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Gently fold in blueberries.
  3. For each pancake, pour about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes or until pancakes are golden brown, turning to second sides when pancakes have bubbly surface and edges are slightly dry. Serve warm. If desired, pass syrup or sprinkle with powdered sugar.

Notes

© Copyright 2007, Meredith Corporation. All Rights Reserved.

Nutritional Facts

Serving Size: 2 pancakes

Amount Per Serving

Calories 253
Total Fat 9.76g
Calories from Fat 84.87kcal
Saturated Fat 1.64g
Cholestrol 58.75mg
Sodium 344.19mg
Total Carbohydrate 35.96g
Dietary Fiber 1.86g
Sugars 10.18g
Protein 7.07g
Calcium 171.98mg
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