2 tsp baking powder
1 large egg
1 cup to 1 1/4 cup low-fat milk(batter should be thin enough to pour but not thin enough to run)
1/2 tsp salt
1 tbsp sugar or Splenda granulated
1/2 cup fresh or frozen blueberries
Sift the flour and baking powder together; set aside.
In a medium bowl, beat the egg, milk, salt, and sugar or Splenda together; stir in the flour mixture just until moistened. Gently fold in the blueberries (if using frozen, do not thaw).
Preheat a heavy skillet or griddle over medium heat and spray with nonstick cooking spray.
Pour 1/4 cup of batter onto the hot skillet or griddle per pancake. Cook about 1 1/2-2 minutes until bubbly, turn and cook until golden brown.
Yield: 10 pancakes
Vairation: Adding half a mashed ripe banana is tasty and adds more moisture.
1 large egg
1 cup to 1 1/4 cup low-fat milk(batter should be thin enough to pour but not thin enough to run)
1/2 tsp salt
1 tbsp sugar or Splenda granulated
1/2 cup fresh or frozen blueberries
Sift the flour and baking powder together; set aside.
In a medium bowl, beat the egg, milk, salt, and sugar or Splenda together; stir in the flour mixture just until moistened. Gently fold in the blueberries (if using frozen, do not thaw).
Preheat a heavy skillet or griddle over medium heat and spray with nonstick cooking spray.
Pour 1/4 cup of batter onto the hot skillet or griddle per pancake. Cook about 1 1/2-2 minutes until bubbly, turn and cook until golden brown.
Yield: 10 pancakes
Vairation: Adding half a mashed ripe banana is tasty and adds more moisture.
file photo
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