Blueberry Cream Pancakes
Servings and Ingredients
|1||(6 oz) container fresh blueberries|
|¼ c.||Hy-Vee granulated sugar|
|¼ c.||freshly squeezed lemon juice (from 1 lemon)|
|1 tsp.||freshly grated lemon zest (from 1 lemon)|
|½ c.||white whole wheat flour|
|⅓ c.||Hy-Vee all-purpose flour|
|2 tbsp.||ground flax|
|1 tsp.||Hy-Vee granulated sugar|
|1 tsp.||Hy-Vee baking powder|
|¼ tsp.||Hy-Vee baking soda|
|¾ c.||Hy-Vee light cream cheese, softened (from an 8-ounce tub)|
|1||Hy-Vee large egg, at room temperature|
|1||large egg white, at room temperature|
|¾ c.||buttermilk, at room temperature|
|Hy-Vee canola oil, as needed|
|Hy-Vee butter, optional|
- Combine blueberries, 1/4 cup sugar and lemon juice in a small saucepan. Bring to a boil over medium-high heat and boil for 5 minutes, stirring frequently. Stir in lemon zest. Remove from heat and let stand while preparing pancakes.
- Whisk together white whole wheat flour, all-purpose flour, 1 teaspoon sugar, ground flax, baking powder and baking soda in a medium bowl. In a large bowl, whisk together cream cheese, egg and egg white until nearly smooth. Slowly whisk in buttermilk and whisk until smooth. Stir the dry ingredients into the wet ingredients until just combined.
- Heat a large nonstick skillet over medium heat and brush with canola oil. Using a scant 1/4 cup of batter for each pancake, pour the batter for 2 pancakes into the pan and cook until the edges are dry and bottom is golden brown. Flip pancakes and cook until golden. Remove pancakes to a platter and keep warm. Repeat with oil and remaining batter. Adjust heat as necessary to prevent burning.
- Serve pancakes with butter, if desired, and warm blueberry sauce on top.
320 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 70mg
- Sodium: 520mg
- Total Carbohydrates: 48g
- Protein: 11g
Vitamin A 10%
Vitamin C 20%
Hy-Vee Seasons Spring 2013.