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Jim Coleman Recipes

Blueberry Gingerbread Pancakes
(Serves 4-5)

Ingredients:

  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1½ teaspoons baking powder
  • 1 teaspoon dried ginger
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 teaspoon kosher salt
  • 4 extra large eggs, whipped
  • 2 cups buttermilk
  • 1/3 cup molasses
  • 3 tablespoons olive oil
  • 2 cups fresh/frozen blueberries

Directions:

Mix the ginger, cinnamon, baking powder, nutmeg, and salt together in a bowl.

In a separate bowl mix the buttermilk, eggs, molasses and the olive oil.

Carefully mix these two mixtures together and lastly, fold in the blueberries.

Heat a knob of butter in a frying pan over a medium heat. Place spoonfuls of the batter into the hot pan and cook for one minute on each side, or until golden.



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