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Volume III
August 19, 2011

Weekly Home / Recipe Center

Fresh Blueberry Pancakes

Serves 8


1 cup flour
1/2 teaspoon baking soda
1-1/2 teaspoons baking powder
1 egg substitute equivalent
1 cup low-fat buttermilk
1 tablespoon canola oil
1/2 cup fresh blueberries, washed and drained

1. Combine dry ingredients in a medium-sized bowl and set aside.

2. In a small bowl, combine egg, buttermilk, and oil and mix well. Add mixture to the dry ingredients, stirring until moistened, then gently fold in the blueberries.

3. Coat a griddle or skillet with cooking spray. Pour 2 tablespoons of batter for each pancake onto hot griddle. Turn the pancakes when tops are covered with tiny bubbles and edges are golden brown.

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