Whole wheat blueberry pancakes - butter busters ^
20 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | cup | Whole wheat flour |
| 1¼ | cup | Flour |
| 2 | eaches | Tb baking powder |
| 2 | eaches | Tb sugar* |
| 1 | cup | Egg Beaters |
| 1¾ | cup | Skim milk |
| 1 | cup | Frozen blueberries, thawed** |
| 2 | eaches | Tb liquid Butter Buds |
Directions
Blend flours, baking powder and sugar; stir in Egg Beaters, milk, blueberries and liquid Butter Buds. Blend until just blended (Batter will be lumpy.) On a preheated griddle sprayed with nonstick spray, pour a scant ¼ cup batter for each pancake. Cook over medium heat until surface is bubbly and bottom is lightly browned. Turn and cook until done. Remove and keep warm. Serve with light syrup and liquid Butter Buds. You can also top these with a dolop of Dream Whip for an wxtra special treat. *or 1 tablespoon sugar and 1½ packets Sweet & Low **The berries won't bleed if you use them still frozen Per sugar serving: 77 cal., 0.4g fat (5%), 0mg chol., 1g fiber, 4g pro., 15g carb., 129mg sod. Per S&L serving: 75 cal., 14.5g carb. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-17-95