HOW TO
FLIP PANCAKES
Turn pancakes over when edges become dry and bubbles on top begin to pop. Continue cooking pancakes until the bottoms are golden brown.
Wonderful blueberry flavor abounds in these thick and moist pancakes. My kids love them, and they are very nutritious, easy and inexpensive!
—AMY SPAINHOWARD BOWLING GREEN, KY
PREP: 20 MIN. • COOK: 5 MIN./BATCH • MAKES: 14 PANCAKES (1 1/4 CUPS SYRUP)
2 cups all-purpose flour
2 packets (1.51 ounces each) instant maple and brown sugar oatmeal mix
2 tablespoons sugar
2 teaspoons baking powder
1/8 teaspoon salt
2 egg whites
1 egg
1 1/2 cups fat-free milk
1/2 cup reduced-fat sour cream
2 cups fresh or frozen blueberries
BLUEBERRY SYRUP
1 1/2 cups fresh or frozen blueberries
1/2 cup sugar
1. In a large bowl, combine the first five ingredients. In another bowl, whisk the egg whites, egg, milk and sour cream. Stir into dry ingredients just until moistened. Fold in blueberries.
2. Spoon batter by 1/4 cupfuls onto a hot griddle coated with cooking spray. Turn when bubbles form on top of pancake; cook until the second side is golden brown.
3. In a microwave-safe bowl, combine the syrup ingredients. Microwave, uncovered, on high 1 minute; stir. Microwave 1-2 minutes longer or until hot and bubbly. Serve warm with pancakes.
NOTE If using frozen blueberries, do not thaw before adding to batter. This recipe was tested in a 1,100-watt microwave.
HOW TO
FLIP PANCAKES
Turn pancakes over when edges become dry and bubbles on top begin to pop. Continue cooking pancakes until the bottoms are golden brown.