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Pancakes: Shrove Tuesday Pancakes




Source of Recipe


American Institute for Cancer Research


List of Ingredients




3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4cup wheat germ
1/2 teaspoon salt
2 teaspoons double-acting baking powder
11/2 teaspoons baking soda
3 tablespoons sugar
2 cups nonfat buttermilk at room temperature
3 large eggs at room temperature
3 tablespoons butter, melted
Canola oil spray
2 to 21/2 cups frozen blueberries, thawed and drained
1 bottle (about 10 ounces) sugar-free blueberry preserves for sauce (optional)

Recipe



In a large bowl, whisk together both flours, wheat germ, salt, baking powder, baking soda and sugar. In a medium bowl, whisk together the buttermilk, eggs and butter. Whisk the buttermilk mixture into the dry ingredients, blending just until combined.

Spray a griddle or large nonstick skillet with canola oil. Heat over medium-high heat until hot enough to make drops of water scatter on its surface. Working in batches, pour the batter onto the griddle in /-cup amounts. Sprinkle some blueberries on top of each pancake.

Cook pancakes about 2 minutes on each side, or until they are golden. Transfer cooked pancakes to a heatproof platter and keep warm in a preheated 200 F oven until all pancakes are made.

If using blueberry preserves, place them in a microwave-proof container. While pancakes are cooking, heat in microwave at medium power, stopping occasionally to stir, until jelly is melted and mixture is warm, about 2 to 3 minutes. If too thick, add a small amount of water to thin mixture to a sauce-like consistency. Transfer sauce to a sauceboat. Serve the pancakes with blueberry sauce.

Makes about 20 pancakes, or about 7 servings.

Nutrition information per serving: 244 cal., 9 g fat (4 g saturated fat), 34 g carbo., 9 g pro., 3 g dietary fiber, 681 mg sodium.