Brown sugar blueberry pancakes

10 servings

Ingredients

Quantity Ingredient
1½ cup Flour
½ cup Firmly packed brown sugar
2½ tablespoon Brown sugar-for sprinkling
½ teaspoon Baking powder
3 cups Buttermilk
1 large Egg
2 tablespoons Melted butter
2½ cup Blueberries
1 tablespoon Freshly grated orange peel
2½ teaspoon Butter

Directions

Stir flour, brown sugar and baking powder through a strainer with the back of a spoon into a medium-size bowl. Measure buttermilk in a 4 cup galss measure. Add egg and melted butter. Beat until blended.

Add to flour mixture and stir gently until well blended. Stir in blueberries and orange peel. Heat nonstick griddle over medium heat until hot. Lightly grease griddle with about ½ t of the remaining butter per batch of pancakes. For each pancake, pour a scant ¼ cup batter on griddle. Cook 3 to 4 minutes until bubbles appear on surface and undersides are golden brown. Turn pancakes over and cook 2 to 3 minutes longer. Remove to a plater and sprinkle with brown sugar. Makes 30 pancakes. Per serving: 207 cal, 5 g pro, 37 g car, 4 g fat, 29 mg chol, 137 mg sod. By Lydia Shire in Woman's Day, 21 Sep 93. Typed by Terri St. Louis-Woltmon O:). Submitted By TERRI WOLTMON On 03-03-95

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