Blueberry Gingerbread Pancakes
- Preparing Time: -
- Total Time: -
- Served Person: Makes about 16
- 1/4 teaspoon salt
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 3 tablespoons vegetable oil
- 1/4 teaspoon baking soda
- 3/4 cup buttermilk
- 2 cups unbleached all purpose flour
- 3/4 teaspoon pumpkin pie spice
- Carbohydrate 27 g(9%)
- Cholesterol 24 mg(8%)
- Fat 5 g(7%)
- Fiber 1 g(4%)
- Protein 3 g(6%)
- Saturated Fat 1 g(3%)
- Sodium 127 mg(5%)
- Calories 159
Preparation Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries. Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.
Preparation Preheat oven to 200°F. Sift first 6 ingredients into medium bowl twice. Whisk molasses, buttermilk, eggs and 3 tablespoons oil in large bowl to blend. Add dry ingredients and whisk mixture just until smooth. Fold into blueberries. Heat large nonstick skillet over medium-low heat. Brush skillet generously with additional oil. Working in batches, drop 3 tablespoons batter for each pancake into skillet. Using back of spoon, spread each pancake to 3-inch round. Cook until bottoms are light golden brown, about 1 1/2 minutes. Turn pancakes over and cook until just cooked through, about 1 1/2 minutes. Transfer pancakes to baking sheet; keep warm in oven up to 20 minutes. Brush skillet with additional oil for each batch.
