Whole-Wheat Pumpkin Blueberries Pancake
With maple syrup
Excess stirring will develop gluten in the batter and make the pancakes though
1 1/4 cup FlourWhole-wheat
2 teaspoons Baking powder
2 tablespoons Brown sugar
1/4 teaspoon Salt
1 cup Milk
1/2 cup Pumpkin pureeCanned
1 EggLarge size
2 tablespoons Vegetable oilOr melted butter
1/4 cup BlueberryFresh or frozen
Maple syrupFor serving
This hearty breakfast recipe for all family members which can be ready under 30 minutes also perfect for your tea time dessert while having heart-to-heart time with your beloved friends.
Whisk together the whole-wheat flour, sugar, baking powder and salt in a bowl. And combine the milk, pumpkin puree, egg and vegetable oil or melted butter.
Add wet ingredients to the dry ingredients and stir just until moistened.
Heat griddle or skillet over medium heat, brush lightly with oil or cooking spray.
Pour the batter on the griddle or skillet in 1/3 cup portions. To get the desired circle shape, use the back of the spoon
or measuring cup to smooth the batter.
Cook until bubbles form on top of batter and begin to pop, use a spatula to carefully flip to other side.
Continue to cook for another minute or until golden brown and edges are crisp up.
Repeat with the remaining batter.
To serve, transfer the warm pancakes to the platter and top with blueberries and maple syrup.
|1 1/4 cup Flour|
|2 teaspoons Baking powder|
|2 tablespoons Brown sugar|
|1/4 teaspoon Salt|
|1 cup Milk|
|1/2 cup Pumpkin puree|
|2 tablespoons Vegetable oil|
|1/4 cup Blueberry|