Blueberries are so inexpensive right now and we have been really enjoying them. I have been tossing them into a mixed fruit salad. Sometimes we just wash and eat them right out of the container.
I have been busy all week with Vacation Bible School at our church. Our VBS is in the evenings, but I have needed to go and set up in the afternoons. I am only working mornings at school for summer school this month, but it makes for a pretty full day. I have been trying to get a meal prepared for us before we go. Something fast and easy is nice for this kind of schedule. I fixed Blueberry Whole-Wheat Pancakes and sausage for one of those meals. What a great way to eat blueberries.
Light-as-a Feather Whole Wheat Blueberry Pancakes
1 1/3 cups whole wheat flour 1 egg
1 1/2 teaspoons baking powder 1 1/3 cups buttermilk
1/4 teaspoon salt 1 tablespoon brown sugar
1/4 teaspoon baking soda 1 tablespoon oil
1/2 cup fresh or frozen
blueberries
In medium bowl, stir dry ingredients together. Beat egg, buttermilk, brown sugar and oil together. Stir into dry ingredients just until moistened. Add blueberries.
Pour 1/4 cup batter for each cake into a well-seasoned hot griddle. Turn when bubbles appear on surface. Turn only once. Makes 12 4-inch pancakes.
When I don't have buttermilk, I put a tablespoon of lemon juice in a measuring cup and then add milk.
Enjoy!
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