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Photo:Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Active Time:30 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:30 minsTotal Time:30 minsServings:4
Active Time:30 mins
Active Time:
30 mins
Total Time:30 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)IngredientsBlueberry Sauce2cupsfresh or thawedfrozen blueberries2 1/2tablespoonssugar1 1/2tablespoonswater1tablespoonlemon juicePancakes1cupwhole-wheat flour1/2cupall-purpose flour2tablespoonspoppy seeds1 1/2teaspoonsgratedlemon zest1teaspoonbaking powder1/2teaspoonbaking soda1/8teaspoonsalt1cupwhole-milk plain strained (Greek-style) yogurt3/4cupwhole milk3tablespoonsunsalted butter, melted1largeegg
Cook Mode(Keep screen awake)
Ingredients
Blueberry Sauce
2cupsfresh or thawedfrozen blueberries
2 1/2tablespoonssugar
1 1/2tablespoonswater
1tablespoonlemon juice
Pancakes
1cupwhole-wheat flour
1/2cupall-purpose flour
2tablespoonspoppy seeds
1 1/2teaspoonsgratedlemon zest
1teaspoonbaking powder
1/2teaspoonbaking soda
1/8teaspoonsalt
1cupwhole-milk plain strained (Greek-style) yogurt
3/4cupwhole milk
3tablespoonsunsalted butter, melted
1largeegg
DirectionsTo prepare blueberry sauce:Stir blueberries, sugar, water and lemon juice together in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until they burst and release juices, about 6 minutes. Remove from heat.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterTo prepare pancakes:Whisk whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda and salt together in a large bowl until combined. Form a well in the center of the dry ingredients; add yogurt, milk, butter and egg. Whisk until just combined.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterHeat a large griddle or skillet over medium heat. Coat lightly with cooking spray. Working in 4 batches, place 4 equal scoops of batter (about 3 tablespoons each) 3 inches apart on the pan. Cook the pancakes until golden brown on each side and cooked through, about 3 minutes total. Repeat with the remaining batter, greasing the pan between batches.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterServe the pancakes with blueberry sauce spooned over the top.EatingWell.com, March 2024
Directions
To prepare blueberry sauce:Stir blueberries, sugar, water and lemon juice together in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until they burst and release juices, about 6 minutes. Remove from heat.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterTo prepare pancakes:Whisk whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda and salt together in a large bowl until combined. Form a well in the center of the dry ingredients; add yogurt, milk, butter and egg. Whisk until just combined.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterHeat a large griddle or skillet over medium heat. Coat lightly with cooking spray. Working in 4 batches, place 4 equal scoops of batter (about 3 tablespoons each) 3 inches apart on the pan. Cook the pancakes until golden brown on each side and cooked through, about 3 minutes total. Repeat with the remaining batter, greasing the pan between batches.Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterServe the pancakes with blueberry sauce spooned over the top.
To prepare blueberry sauce:Stir blueberries, sugar, water and lemon juice together in a medium saucepan. Cook over medium-high heat, stirring occasionally and gently mashing the berries with the back of a spoon, until they burst and release juices, about 6 minutes. Remove from heat.
To prepare pancakes:Whisk whole-wheat flour, all-purpose flour, poppy seeds, lemon zest, baking powder, baking soda and salt together in a large bowl until combined. Form a well in the center of the dry ingredients; add yogurt, milk, butter and egg. Whisk until just combined.
Heat a large griddle or skillet over medium heat. Coat lightly with cooking spray. Working in 4 batches, place 4 equal scoops of batter (about 3 tablespoons each) 3 inches apart on the pan. Cook the pancakes until golden brown on each side and cooked through, about 3 minutes total. Repeat with the remaining batter, greasing the pan between batches.
Serve the pancakes with blueberry sauce spooned over the top.
EatingWell.com, March 2024
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Nutrition Facts(per serving)430Calories17gFat57gCarbs15gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
