1 1/2 c Flour 1 lg Egg
1/2 c Firmly packed brown sugar 2 T Melted butter
2 1/2 T Brown sugar-for sprinkling 2 1/2 c Blueberries
1/2 t Baking powder 1 T Freshly grated orange peel
3 c Buttermilk 2 1/2 t Butter
Stir flour, brown sugar and baking powder through a strainer with the
back of a spoon into a medium-size bowl. Measure buttermilk in a 4
cup galss measure. Add egg and melted butter. Beat until blended.
Add to flour mixture and stir gently until well blended. Stir in
blueberries and orange peel. Heat nonstick griddle over medium heat
until hot. Lightly grease griddle with about 1/2 t of the remaining
butter per batch of pancakes. For each pancake, pour a scant 1/4 cup
batter on griddle. Cook 3 to 4 minutes until bubbles appear on
surface and undersides are golden brown. Turn pancakes over and cook
2 to 3 minutes longer. Remove to a plater and sprinkle with brown
sugar. Makes 30 pancakes. Per serving: 207 cal, 5 g pro, 37 g car,
4 g fat, 29 mg chol, 137 mg sod.
Yields
10 servings
