Thursday, July 14, 2011

Blueberry Pancakes

With the recent diagnosis of my daughter being allergic to peanuts I have had to go through my pantry and cupboards with a fine tooth comb and throw out anything that either "contains" or "may contain peanuts". Which to my surprise my quick and lazy box of pancake batter was marked with the dreaded "may contain peanuts". So instead of looking at the store for a box of pancake batter that was safe I did the next logical thing, make my pancakes from scratch! This was something I had thought about doing long before having to worry about peanut allergies, but had not followed through do to pure laziness. My search for a recipe was pretty short, like looking in one cookbook short. I opened up my Cooking Light Cookbook as I wanted a recipe that was a little healthier and this book has always come threw for me in the past. Sure enough, it had two pages dedicated to pancakes and waffles. I settled on the recipe for Buttermilk Pancakes, as I always preferred the box buttermilk pancakes. The recipe is super easy to follow and has doubled with no problems. The final product was a light fluffy pancake with wonderful flavor. In fact it was so good, I am going to have a hard time trying some different recipes.
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup low-fat or nonfat buttermilk
1 tablespoon vegetable oil
1 large egg, lightly beaten
Maple syrup

1. Lightly spoon flour into a dry measuring cup, level with a knife. Combine flour, sugar, baking powder, and baking soda in a large bowl. Combine buttermilk, oil and egg; add to flour mixture, stirring until smooth.
2. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet. turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup, if desired. Yield 3 servings (serving size 3 pancakes). Calories 276

I added blue berries to these, as their one of my daughters favorites. I always keep a bag of frozen blue berries and thaw them with luke warm water in a measuring cup. I then add the blue berries after I pour the pancakes on the griddle. I do this to prevent the pancake batter from turning blue from the blueberry juice and the pancakes cook more evenly with thawed blueberries instead of frozen ones.


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