Light ‘n’ Luscious Blueberry Pancakes

Number of servings : 4

Prep time:

Cooking time:

Type of meal : | Breakfasts/Brunches | Breakfasts/Brunches

Special diet :

Ingredients

1 cup (250 mL) self-rising flour
1 tbsp (15 mL) sugar
1/2 tsp (2 mL) baking soda
1-1/2 cups (375 mL) low-fat buttermilk
2 tbsp (30 mL) vegetable oil
1 large egg
1 tsp (5 mL) vanilla
1 pint (2 cups / 500 mL) fresh blueberries
1/4 cup (60 mL) blueberry or maple syrup

Directions

1. Whisk flour, sugar, and baking soda in medium bowl.  Make a well in centre of mixture. Measure buttermilk in  large measuring cup; whisk in oil, egg, and vanilla until  blended. Pour into well and whisk just until moistened.  Let stand 5 minutes.
2. Meanwhile, coat large nonstick griddle or skillet with  nonstick cooking spray and set over medium heat until  hot but not smoking. For each pancake, pour about 2  tbsp (30 mL) batter onto griddle and scatter a few  blueberries onto each pancake.
3. Cook until bubbles appear all over cakes and those  around edge start to burst, about 3 minutes. Turn and  cook until undersides are golden, 1 to 2 minutes longer.  Serve pancakes topped with remaining berries and  syrup. 

Nutritional information:

• Type of Meal Breakfasts/Brunches, Cakes

Type of Meal Breakfasts/Brunches, Cakes