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Recipes:
Blueberry Oat Buttermilk Pancakes
Print Recipe
Griddler® Position: Flat
Selector: Griddle
Plate Side: Griddle
Makes 16 pancakes
Ingredients
1 cup blueberries (fresh or frozen)
1 cup all-purpose flour, divided
1 1/3 cups rolled oats (regular, not quick oats)
1/4 cup whole wheat flour
1/4 cup brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
2 cups buttermilk
2 large eggs, lightly beaten
3 tablespoons vegetable oil
Instructions
Put the blueberries into a small bowl. Sprinkle with 1 tablespoon of the flour and toss to coat; reserve. Preheat Cuisinart® Griddler® to 375°F with unit closed.Put the remaining flour, oats, wheat flour, brown sugar (break up any lumps), baking soda, and salt into a medium bowl; stir with a whisk. Put the buttermilk, eggs and oil into a small bowl; stir. Add the liquid mixture to the dry ingredients and stir with a whisk until blended. Gently fold in the blueberries.
When Griddler® has preheated, open unit to extend flat. Drop the batter onto the grill plates, using a scant quarter-cup measure. Cook the pancakes for 3½ to 4 minutes. When pancakes are bubbling on the top, turn and cook for an additional 2 to 3 minutes. Blueberry Oat Pancakes are best served hot. Pancakes can be kept warm by placing them on a rack on a baking sheet in a low (175º–200°F) oven while cooking the remainder.
Serve with warm syrup and butter as desired.
Nutrition Information per Serving:
calories 121 (29% from fat) • carb 18g • protein 4g
• fat 4g • sat fat 1g • chol 28mg • sod 184 mg • calc 47mg • fiber
1g