Ingredients Jump to Instructions ↓

  1. 1 cup 40g / 1.4oz Fiber One cereal

  2. 1 Egg

  3. 1 1/4 cups 296ml Buttermilk or milk

  4. 2 tablespoons 30ml Vegetable oil

  5. 1 cup 62g / 2 1/5oz Gold Medal all-purpose flour

  6. 1 tablespoon 15ml Sugar

  7. 1 teaspoon 5ml Baking powder

  8. 1/2 teaspoon 2 1/2ml Baking soda

  9. 1/2 teaspoon 2 1/2ml Salt

  10. 1/2 cup 118ml Fresh or frozen (thawed) blueberries

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Crush cereal if desired. Beat egg in medium bowl. Stir in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is softened. Stir in remaining ingredients except blueberries; beat with wire whisk or fork until blended. Gently stir in blueberries. Heat griddle or skillet over medium heat or to 375 degrees. Grease griddle if necessary. For each pancake, pour 1/4 cup batter onto hot griddle (if batter is too thick, stir in additional milk, 1 tablespoon at a time, until as thin as desired). Cook pancakes until puffed and full of bubbles but before bubbles break. Turn and cook other sides until golden brown. For High Altitude (3500-6500 ft) Locations: Cook pancakes about 1 1/2 minutes or until dry around edges. This recipe yields 10 servings. Serving size: 1 pancake. Exchanges Per Serving: 1 Fat, 1 Starch. Nutrition Facts: Calories 120; Calories from Fat 35; Total Fat 4g; Saturated Fat 1g; Cholesterol 20mg; Sodium 290mg; Carbohydrate 19g; Dietary Fiber 3g; Protein 3g.


Send feedback