Yield
Ten 4Rating
/rating_off.png "1 Star")
Loading...| 1 egg | |
| 2 tbsp. vegetable oil | |
| ¼ tsp. vanilla | |
| ¼ cup ROGERS WHEAT BRAN | |
| 1 tbsp. baking powder | |
| 1 tbsp. sugar | |
| ½ tsp. salt | |
| 1 cup ROGERS ALL PURPOSE FLOUR | |
| ½ cup BC Blueberries, fresh or frozen | |
| 1 cup milk or milk a |
These tender pancakes are extra special when blueberries are in season. Everything is done in a blender, so cleanup is easy.
| 1. | Preheat griddle to 375° F (190 °C). |
| 2. | Place egg, milk, vegetable oil and vanilla in blender. Blend 30 seconds. Add Rogers Wheat Bran, baking powder, sugar, salt and Rogers All Purpose Flour to mixture in blender. Blend 30 seconds. Add fresh or frozen BC Blueberries. Process in four quick on/off motions. |
| 3. | When griddle is hot, pour about 1/3 cup batter onto surface to make a pancake. Cook until puffy and bubbly. Turn pancake and cook the other side. Serve with Blueberry Ginger Sauce (recipe below). |
| 4. | Yield: 10 – 4” (10 cm) pancakes |
| 5. | Blueberry Ginger sauce: In a large saucepan, combine 2 cups fresh or frozen blueberries, 1/4 cup sugar, 1 tbsp cornstarch and 1 tbsp finely chopped crystallized ginger or 1/2 tsp dried ground ginger; stir in 1/3 cup water. Over medium-high heat, bring to a boil; cook and stir until sauce thickens, about 1 minute. |
Leave a Reply