Aunt Betty’s Blueberry Pancakes

Makes 12 pancakes, 2 per serving
Breakfast

Printer Friendly Version (PDF)

Ingredients:

1½ cups sifted plain all-purpose flour
2 teaspoons baking powder
3 tablespoons sugar
1 cup buttermilk
2 tablespoons no-salt margarine, melted
2 eggs, slightly beaten
1 cup canned blueberries, rinsed or 1 cup frozen, rinsed

Sift together flour, baking powder and sugar in a mixing bowl.  Make a well in the center and add the remaining ingredients.  Stir, starting at the center and gradually mix in the dry ingredients to make a smooth batter.  Begin cooking immediately.

Heat a heavy 12-inch skillet or griddle and grease it lightly.  Using a 1/3 cup measuring cup, spoon out pancakes and cook until done, flipping pancake only once. 

Recipe content courtesy of Shire’s Kidney Friendly Comfort Foods.

**Talk to your healthcare team before making any changes to your diet.