Bon Appétit | February 2008
photo by Lisa Hubbard
yield
Makes 12
active time
25 minutes
total time
25 minutes
Ingredients
Preparation
Boil 1 cup syrup and blueberries in heavy medium saucepan until reduced to generous 1 cup, about 13 minutes. Cool to lukewarm.
Meanwhile, combine pancake mix, next 4 ingredients and 2 tablespoons maple syrup in medium bowl and whisk to blend (batter will be thick).
Melt 1 tablespoon butter on griddle or in 2 large nonstick skillets over medium heat. Drop batter by 1/4 cupfuls onto griddle or skillets and quickly spread with back of spoon into 3- to 4-inch rounds. Cook pancakes until brown and cooked through, about 2 minutes per side. Transfer to plates. Repeat with remaining butter and batter. Serve with syrup.
Test Kitchen Tip: If you can't find whole-grain baking mix, substitute 2 cups whole wheat flour, 1 teaspoon baking soda, 1/2 teaspoon salt and 2 egg whites.
One serving contains the following (2 pancake equals one serving): Calories (kcal) 389.92; %Calories from Fat (kcal) 55.03; Fat (g) 6.11; Saturated Fat (g) 3.14; Cholesterol (mg) 16.60; Carbohydrates (g) 74.63; Dietary Fiber (g) 6.24; Total Sugars (g) 45.24; Net Carbs (g) 68.39; Protein (g) 10.23
Nutritional analysis provided by Bon Appétit
my notes
via Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/35075c33/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C2413290Dmbid0Frss0Iepinr/story01.htm
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