-
1
Preheat non-stick griddle.
-
2
Mix together the dry ingredients in a medium bowl.
-
3
Beat the Large eggs and 1 1/2 c. of the lowfat milk in a medium bowl till combined, then stir in the melted butter.
-
4
Add in the wet ingredients to the dry ingredients and mix till just combined then gently mix in the blueberries.
-
5
If the batter seems too thick, add in some of the remaining lowfat milk.
-
6
Ladle approximately 1/4 c. of the batter onto the griddle for each pancake.
-
7
Cook till the bottom is light golden, flip over and continue cooking for about 30 seconds.
-
8
Remove to an ovenproof plate and keep hot in a 200 degree oven till ready to serve.
-
9
Serve 3 per person with a dollop of orange-honey butter, maple-cinnamon syrup and bananas and berries.
-
10
Dust with confectioners' sugar.
-
11
Orange-Honey Butter: Place orange juice in a small saucepan over high heat and reduce to 3 Tbsp.. Place butter in a bowl, add in the orange syrup, honey and salt and mix till combined.
-
12
Scoop into a large ramekin, cover with plastic wrap and chill till hard, about 2 hrs.
-
13
Cinnamon Maple Syrup: Heat syrup and cinnamon sticks over low heat for 10 min.
-
14
Remove and let steep for 1 hour.
-
15
Remove sticks and pour into a small pitcher.
-
16
This recipe yields 4 servings.
