N.y.p.d. Blueberry Pancakes

Course : Pancakes
Serves: 4
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3/4 cup whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 tablespoons sugar
2 large egg whites
1 1/2 cups buttermilk
1/4 cup low-fat -- (1%) cottage cheese
1/2 teaspoon vanilla
1/4 cup blueberries
1/2 cup low-fat sour cream or yogurt
1/2 cup mashed bananas -- (about 1 large)
2 tablespoons brown sugar
1/8 teaspoon cinnamon
3/4 cup pure maple syrup

Preparation / Directions:

In a large bowl, combine flours, baking powder, baking soda and sugar. Set aside. In a medium bowl, whisk together egg whites, buttermilk, cottage cheese and vanilla. Add buttermilk mixture to flour mixture. Stir just until dry ingredients are moistened. Gently stir in blueberries. Spray a large, wide skillet or electric griddle with non-stick spray. heat over medium heat. For each pancake, spoon about 1/2 cup batter onto skillet. Spread to make a 5 or 6 inch circle. Cook until bubbles break through the top and undersides are lightly browned. Flip and cook other side until lightly browned, 2 to 3 more minutes. Serve pancakes topped with 2 tablespoons Banana Cream Topping. Drizzle with maple syrup. For Topping, combine sour cream or yogurt, banana, brown sugar and cinnamon in a small bowl. Cover and refrigerate until ready to use. Makes 4 generous servings of 2 pancakes each. Author's Notes: These mouthwatering pancakes are so scrumptious and so huge, they were awarded top prize in the New York Pancake Department's Fabulous Flapjack Flip-off. Apparently, they're also the hands-down (or hands-up) favourite at the local police st

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