May 10, 2012

Blueberry Pancakes

I switched up our weekend pancake routine with these Cooking Light Blueberry Pancakes. They were uniquely delicious with the addition of the nutmeg. Lightly sprinkled with powdered sugar, no syrup is needed. These will be on my list to repeat.

Blueberry Pancakes
1/2 cup flour
1/2 cup wheat flour
1 Tbsp. sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/8 tsp. salt
1/8 tsp. nutmeg
3/4 cup fat-free vanilla yogurt
2 Tbsp. butter, melted
2 tsp. lemon juice
1/2 tsp. vanilla
2 large eggs, lightly beaten
1 cup blueberries (recipe calls for fresh, but frozen worked just fine)

Combine flours, sugar, baking powder, baking soda, salt and nutmeg together. In separate bowl, whisk together butter, lemon juice, vanilla and egg. Add to the flour mixture, stirring until smooth. Stir in blueberries.

Pour about 1/4 cup batter per pancake onto a hot griddle sprayed with nonstick spray. Cook until tops are covered with bubbles and edges look cooked. Carefully flip pancakes, and cook about 2 more minutes until done. Makes 4 servings.

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