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Blueberry-Speckled Pancakes

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Blueberry-speckled pancakes with powdered sugar

Recipe by: LACTAID® Brand

@lactaid

Sift powdered sugar over these blueberry-speckled pancakes and offer an assortment of toppings such as maple syrup, honey, and fruit syrups.

Servings
4
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients

1 cup all-purpose flour

,

2 tablespoons cornmeal

,

1 tablespoon granulated sugar

,

1 ½ teaspoons baking powder

,

¼ teaspoon salt

,

¼ teaspoon ground cinnamon

,

1 egg, beaten

, ,

2 tablespoons cooking oil

,

1 cup fresh or frozen blueberries, partially thawed

,

Optional - Maple syrup, maple-flavored syrup, or sifted powdered

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LACTAID® Reduced Fat 2% Lactose-Free Milk

Directions
 
  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 2% Lactose-Free 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 ¼ 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.

Nutrition Facts

Serving Size: 2 pancakes

Amount Per Serving

Calories 253
Total Fat 10g
Calories from Fat 85
Saturated Fat 2g
Cholesterol 59mg
Sodium 344mg
Total Carbohydrate 36g
Dietary Fiber 2g
Sugars 10g
Protein 7g
Calcium 172mg
0
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:
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