This recipe is taken from the 2006 Milk Calendar. Fluffy homemade pancakes are much better tasting than pancakes from a mix. Serve topped with maple syrup, fruit syrup or a dollop of yogurt.
- Prep: 10 min
- Cooking: 15 min - 20 min
- 2 cups (500 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 1/2 tsp (2 mL) salt
- 3 eggs
- 2 1/2 cups (625 mL) Milk
- 1/2 cup (125 mL) pain yogurt
- 1/4 cup (60 mL) butter melted
- 2 cups (500 mL) fresh or frozen blueberries
- 2 tbsp (30 mL) butter for cooking
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In large bowl, whisk together all-purpose and whole wheat flours, sugar, baking powder, baking soda and salt. In separate bowl, whisk eggs, milk, yogurt and melted butter; pour over dry ingredients and sprinkle with blueberries. Stir gently just until combined. A few lumps should remain.
In large nonstick skillet over medium heat, melt a thin layer of butter. Ladle about 1/4 cup (60 mL) batter per pancake into skillet. Cook for 2 min or until bubbles break in batter but do not fill in; turn and cook for 1 to 2 min longer or until golden and puffed. Repeat with remaining butter and batter, adjusting heat as necessary to prevent burning.
If using frozen blueberries, they may colour the batter but the outsides will still be a lovely golden brown. Extra pancakes can be layered with waxed or parchment paper and frozen in freezer bags for up to 2 months. Reheat from frozen in toaster.
Healthy Eating Tip: Eat your milk! A great way to help meet your required two to four daily servings of Milk products.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||23 % / 249 mg|
|Vitamin B12:||30 %|