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Monday, July 15, 2013

Blueberry Pancakes with Blueberry Jam

Light and fluffy yet healthy and delicious
This recipe makes about 18 pancakes of 11cm diameter

CALORIES: 84 per 10cm diameter

    1 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 tablespoon granulated white sugar
    1 large egg (1.5 singapore size eggs)
    2 tablespoons unsalted butter, melted and cool
    3/4 low fat milk
    1/2 cup non fat plain yogurt (140g packet yogurt)
    3/4 cup blueberries
    Vegetable Oil 

  1. In a large bowl, sift together flour, baking powder, baking soda and salt, then add sugar
  2. In a mixing bowl, add milk and yogurt and whisk it evenly. Then, add just the egg white and whisk until smooth.
  3. In a small bowl, slightly whisk the egg yolk then add butter and whisk until smooth. (you may use a fork).
  4. Pour yolk and butter (step 3)  into the milk mixture (step 2) and whisk until smooth.
  5. Add blueberries to flour mixture and toss together. 
  6. Pour wet to dry ingredients and gently mix until just combined. 
  7. Heat nonstick pan over low side of medium. Pour or brush a layer of oil.
  8. Once cooked, sprinkle with more fresh blueberries, blueberry jam, maple syrup or whip cream.
  • To avoid overcooking the pancakes, flip the pancakes if bubbles appear on the surface. 
  • Always cook in under low heat to avoid getting crispy pancakes.
  • Use wild blueberries instead but if you are on budget, use the big berries and cut it into half. The big berries will actually hinder the cooking process of your pancake batter and you will not have a nice even golden brown colour. 
  • For an even healthier recipe, use half cup all-purpose flour with half cup wheat flour.
  • To store: the batter should only be refrigerated for 24 hours. Any longer and the air will run out, giving it a flat and heavy pancake. Nonetheless, you can cook it and store it for about 3 days. 


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