Breakfast

Intensely Blueberry Pancakes is for Breakfast.

Intensely Blueberry Pancakes takes 15 minutes to prepare.

Intensely Blueberry Pancakes takes 30 minutes to cook.

Intensely Blueberry Pancakes makes 6 servings.

The ingredients for Intensely Blueberry Pancakes are:

1 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
==================
3 Tbsp shortening, melted
1 egg, beaten
1 1/2 cups evaporated fat-free milk (12 oz can)
1 1/2 tsp lemon juice
1 tsp vanilla
===================
3 cups blueberries, unsweetened

Here is how you make Intensely Blueberry Pancakes:

1---Begin thawing the 3 cups blueberries if applicable: Treat frozen blueberries as 1 lb beef on regular defrost setting, or cook for 1 minute, stir, and repeat until blueberries are softened. Rinse in bowl until water is almost clear, drain, and set aside on towel to dry (use one you don't mind staining or paper). Fresh blueberries can just be washed and dried.2---Sift together the 1 1/2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Set aside. Start preheating two nonstick pans on low heat.2---Beat together the melted (but not hot) 3 Tbsp shortening, 1 tsp vanilla, 1 1/2 tsp lemon juice, and the 1 egg until blended. Pour in the 12 oz can of evaporated milk and mix until blended.3---Add flour mixture to milk mixture and stir gently until all flour is moistened. There will be some lumps. Press very large lumps against the side of the bowl to make sure they're moist on the inside, but do not beat batter.4---Make sure blueberries are pretty dry, then add to batter (add any nuts now, if desired). Gently stir in.5---Pour a 1/3 cup of batter in each pan (between rounds of pancakes, gently stir batter before scooping the batter to make sure the berries aren't all at the bottom). The berries should be roughly spread out while cooking -- there shouldn't be a mound of berries in the very middle. Turn over when edges are bubbled, dry, and slightly crisp at edges; center should still be loose and wet. The second side takes about as long as the first side. Pancakes are done when the berries are sizzling (it's higher pitched than the sizzle of the batter, which dies down right as the berries start sizzling).Note: If sweetening is desired, one teaspoon of powdered sugar over the top of each cake is a good alternative to syrup for these pancakes.Number of Servings: 6Recipe submitted by SparkPeople user WAIT4IT.

The nutritional information for Intensely Blueberry Pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 274.0

• Total Fat: 7.8 g
• Cholesterol: 38.0 mg
• Sodium: 482.5 mg
• Total Carbs: 41.4 g
• Dietary Fiber: 2.9 g
• Protein: 9.4 g

The dietary needs meet for Intensely Blueberry Pancakes is Vegetarian