Oops, forgot to tell you when to add the blueberries. Here's the corrected recipe.
* Exported from MasterCook *
Blueberry Pancakes
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Breakfasts Fatfree
Amount Measure Ingredient -- Preparation Method
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1 1/4 cups flour -- (combination of whole wheat pastry flour and unbeached white)
1 tablespoon sugar
2 teaspoons baking powder
3/4 teaspoon salt
1 cup soy milk
1/2 tablespoon egg replacer -- mixed with
2 tablespoons water
2/3 cup blueberries
In a large bowl, mix flour, sugar, baking powder, and salt. Add milk and egg replacer and stir just until flour is moistened. Set aside for 5 minutes until the skillet is heated and stir in blueberries right before pouring.
Heat griddle or skillet over medium heat; brush lightly with salad oil or use non-stick spray. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter; keep warm.
Repeat until all batter is used, brushing griddle with more salad oil, if necessary. Serve pancakes with syrup or other topping as desired.
S(Posted to):
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Yield:
"11 pancakes"
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Per serving: 252 Calories (kcal); 2g Total Fat; (7% calories from fat); 8g Protein; 51g Carbohydrate; 0mg Cholesterol; 871mg Sodium
Food Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates
Nutr. Assoc. : 0 0 0 0 0 0 0 0