Description
Perfect pancakes for a lazy Sunday morning breakfast! The syrup is so easy to make and so delicious!
Ingredients
- FOR THE PANCAKES:
- 1-½ cup Whole Wheat Or All-purpose Flour
- 3-½ teaspoons Baking Powder
- 1 teaspoon Salt
- 1 Tablespoon Sugar
- 1-¼ cup Low-fat Or Skim Milk
- 1 whole Egg
- 1 Tablespoon Canola Oil
- 1 teaspoon Vanilla
- ½ cups Fresh Or Frozen Blueberries
- _____
- FOR THE GLAZE:
- 1 cup Fresh Or Frozen Blueberries
- 3 Tablespoons Sugar
- ½ cups Orange Juice
Preparation
For the pancakes:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg, oil and vanilla. Whisk together and mix until smooth.
Heat a griddle or frying pan to medium-high heat. Spray with non-stick cooking spray. Pour batter onto the griddle or pan, using about 1/4 cup for each pancake. Cook on one side until bubbles on top start to pop. Place the blueberries on the batter, if desired. Flip and brown the other side, approximately 2 minutes.
For the glaze:
Add blueberries, sugar and orange juice to a small pot heated to medium-high heat. Bring to a boil, constantly stirring and crushing the blueberries. Let boil for 3–5 minutes, or until thickened. Once thickened, reduce heat and simmer until ready to serve over the pancakes.
