Over Baked Pancakes Recipe

Name: Over Baked Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons canola oil; 3/4 cup whole wheat pastry flour; 1/4 cup all purpose flour; 1 teaspoon baking powder; pinch of salt; 1 cup skim milk; 1 egg; 1 egg white; 1 teaspoon vanilla extract; 1 /2 cup fresh blueberries

Servings: persons

2 tablespoons unsalted butter
2 tablespoons canola oil
3/4 cup whole wheat pastry flour
1/4 cup all purpose flour
1 teaspoon baking powder
pinch of salt
1 cup skim milk
1 egg
1 egg white
1 teaspoon vanilla extract
1 /2 cup fresh blueberries

1
Preheat oven to 350u00b0F.
2
In an oven safe skillet, melt butter and oil.
3
In a bowl, mix the flours, baking powder and salt.
4
In another bowl, whisk the skim milk, egg, egg white and vanilla extract together.
5
Pour the wet ingredients into the dry ingredients (don't over stir).
6
Pour into the skillet over the oil and melted butter (don't stir).
7
Sprinkle the blueberries on top. (Or chocolate chips, nuts, etc.)
8
Bake for 20 minutes (or until a knife comes out clean).

338

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 2 tablespoons canola oil, 3/4 cup whole wheat pastry flour, 1/4 cup all purpose flour, and more.

Yes, Over Baked Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Over Baked Pancakes

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