Ingredients
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1 ¼ cups all-purpose flour
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1 tablespoon baking powder
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1 ¼ teaspoons white sugar
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½ teaspoon salt
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1 cup milk
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1 large egg
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½ tablespoon butter, melted
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½ cup fresh or frozen blueberries, thawed
Directions
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Sift flour, baking powder, sugar, and salt together in a large bowl. Combine milk and egg in a small bowl. Stir egg mixture into flour mixture until just combined. Stir in melted butter, then fold in blueberries. For best results, set the batter aside for 1 hour.
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Heat a lightly oiled griddle or nonstick frying pan over medium-high heat.
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Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake; cook until bubbles appear on the surface, then flip and cook until golden brown on both sides. Serve hot.
Dianne
Nutrition Facts (per serving)
146 | Calories |
3g | Fat |
25g | Carbs |
5g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 146 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 7% |
Cholesterol 37mg | 12% |
Sodium 397mg | 17% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 1g | 4% |
Total Sugars 4g | |
Protein 5g | 10% |
Vitamin C 0mg | 0% |
Calcium 150mg | 12% |
Iron 2mg | 9% |
Potassium 108mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.