Organic Blueberry Pancakes

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I hate to admit this, but I have always used a boxed pancake mix, until now! I searched the internet for a healthy and delicious pancake recipe and found Cook’s Illustrated “Blueberry Pancakes,” published July 1, 2003. The recipe calls for 2 cups all-purpose flour, but I modified it by using 1 cup all-purpose flour and 1 cup whole wheat flour. Instead of using whole milk, I replaced it with 2% milk. Finally, I used organic ingredients when possible.

Ingredients:

  • 1 tablespoon lemon juice
  • 2 cups organic 2% reduced fat milk
  • 1 cup organic all-purpose flour
  • 1 cup organic whole wheat flour
  • 2 tablespoons organic sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 large organic egg
  • 3 tablespoons organic butter, melted and cooled
  • 1 cup frozen organic blueberries, rinsed and drained

Directions:

  1. In a medium bowl, whisk lemon juice and milk and set aside to let it thicken. Whisk together flours, sugar, baking powder, baking soda and salt in a large bowl.
  2. Whisk egg and melted butter into milk until well mixed. Make a “well” in the center of the dry ingredients and pour in milk mixture. Gently whisk ingredients together, until just combined—a few lumps are okay. Carefully stir in blueberries. Don’t over mix!
  3. Using a paper towel, spread about a teaspoon of oil in a 12-inch nonstick pan. Heat pan over medium heat. Using a ¼ measuring cup pour batter in 3 areas. When “bubbles” begin to appear, flip pancakes over and cook until golden brown. Recipe makes 16 4-inch pancakes. Serves 4 to 6. (Since there is only 2 of us at home right now, I was able to cut the recipe in half easily).

http://www.cooksillustrated.com/recipes/805-blueberry-pancakes?incode=MCSCZ00L0

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4 thoughts on “Organic Blueberry Pancakes

  1. Pingback: Healthy Food Grocery List Easy | kscfood

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