Blueberry Pancakes with Blueberry-Spice Syrup the Editors of Publications International, Ltd.
Makes 4 servings
|1||cup all-purpose flour|
|2||teaspoons baking powder|
|3/4||cup fat-free (skim) milk|
|1||tablespoon margarine, melted|
|Nonstick cooking spray|
- Combine flour, sugar, baking powder and salt in medium bowl. Beat milk and egg whites in small bowl; stir in margarine. Add milk mixture to flour mixture, stirring until almost smooth. Gently fold in blueberries. Prepare Blueberry-Spice Syrup; set aside.
- Coat large nonstick skillet with cooking spray. Heat over medium heat until water droplets sprinkled on skillet bounce off surface. Drop batter by 1/4 cupfuls into skillet. Cook 2 to 3 minutes until bubbles appear at edges and bottoms of pancakes are lightly browned. Turn pancakes; cook until bottoms of pancakes are lightly browned. Serve with Blueberry-Spice Syrup.
|Saturated Fat||1 g|
|Total Fat||3 g|
|Calories from Fat||10 %|
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