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Receta Blueberry Buckwheat Pancakes

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Ingredientes

Cost per recipe $5.35 view details
  • 1/2 c. Buckwheat flour, (available at natural foods stores)
  • 1/2 c. All-purpose flour
  • 2 tsp Double-acting baking pwdr
  • 2 tsp Sugar
  • 1 tsp Salt
  • 1/2 stk cool unsalted butter, cut into bits (1/4 c.)
  • 2 lrg Large eggs
  • 1 c. Lowfat milk
  • 1 1/2 c. Blueberries, preferably wild, picked over and, if large, halved Vegetable oil for brushing the griddle Pure maple syrup as an accompaniment

Direcciones

  1. In a food processor blend together the flours, the baking pwdr, the sugar, and the salt, add in the butter, and blend the mix till it resembles fine meal. In a large bowl whisk together the Large eggs and the lowfat milk, add in the flour mix, and whisk the batter till it is combined well. Let the batter stand for 5 min and stir in the blueberries.
  2. Preheat the oven to 200F. Heat a griddle over moderate heat till it is warm sufficient to make drops of water scatter over its surface and brush it with the oil. Spoon the batter onto the griddle to create 3-inch rounds and cook the pancakes for 1 to 2 min on each side, or possibly till they are golden brown. Transfer the pancakes as they are cooked to a heatproof platter and keep them hot in the oven. Serve the pancakes with the syrup.
  3. Makes about twenty-four 3-inch pancakes.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 746g
Calories 1230  
Calories from Fat 538 44%
Total Fat 61.16g 76%
Saturated Fat 34.19g 137%
Trans Fat 0.0g  
Cholesterol 551mg 184%
Sodium 2587mg 108%
Potassium 1088mg 31%
Total Carbs 141.97g 38%
Dietary Fiber 12.7g 42%
Sugars 44.61g 30%
Protein 36.69g 59%
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