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Blueberry Buttermilk Pancakes Recipe


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     Blueberry Buttermilk Pancakes

Category   Breakfast - Brunch
Sub Category   None

1 cup (250 mL) all-purpose flour
1/2 cup (125 mL) whole wheat flour
3 tbsp (45 mL) granulated sugar
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/4 tsp (1 mL) salt
1-1/2 cups (315 mL) buttermilk
1 egg
1/2 cup (80 mL) unsweetened applesauce
2 tbsp (25 mL) butter, melted
2 tsp (10 mL) vanilla
1/2 cup (125 mL) blueberries
1 tbsp (15 mL) canola oil (to prime griddle)

1. In large bowl, whisk together dry ingredients- flour, sugar, baking powder, baking soda and salt. 2. In another bowl, whisk together wet ingredients- egg, applesauce, buttermilk, butter and vanilla. 3. Make a well, pour over dry ingredients, sprinkle with blueberries and mix until combined but still slightly lumpy. 4. Lightly brush large nonstick skillet or griddle with 1 tbsp canola oil; heat over medium-high heat.
5. Using a ladle pour in batter; spread slightly to form pancakes. 6. Cook until bubbles appear on top, about 3 minutes. 7. Flip and cook until bottom is golden brown, about 1 minute. 8. Transfer to rimmed baking sheet; cover and keep warm in 175F oven.

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