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Results 11 - 20 of 26 for wheat blueberry pancakes
Combine the cornmeal, flour, baking soda and salt in a medium-sized bowl. In a small bowl, combine the syrup, oil, buttermilk and egg. Stir ...
Blend whole wheat and milk in blender for ... fast as possible. Batter will keep in refrigerator for 1 week. May need to thin with a little milk.
In large bowl mix well flour, oats, sugar, baking powder and salt; set aside. In small bowl beat milk and eggs until blended, stir into ...
Mix first 4 ... Add remaining ingredients. Stir no more than 50 strokes. Batter will be thick. Pancakes will be delicious! Yield: 12-14 pancakes.
Melt butter. In small bowl combine milk, egg white and berries with butter. In separate bowl combine dry ingredients; mix well, add milk ...
DRY INGREDIENTS: WET INGREDIENTS: For each 2 pancakes, combine wet ingredients with ... raspberries, apples, pears) may be used in place of blueberries.
17. PRIMO PANCAKES
Substitute 1 1/2 cups of ... turn over. Leftover pancakes can be refrigerated and popped ... approximately 24 (4 inch) diameter pancakes. Serves 6-8.
Beat together milk, eggs and ... Blend in flour, wheat germ, baking soda, salt and ... brown other side. Serve hot with molasses or maple syrup.
May use 1/2 cup chopped ... seconds. Add whole wheat flour, all-purpose flour, baking powder, ... underside. Serve immediately. Yield: 10 pancakes.
In large bowl, mix buttermilk ... tough. Drop by 1/4 cup measuring cupfuls onto hot griddle. Turn when barely bubbling. Makes about 16 pancakes.
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