Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
Multi Grain Blueberry Pancakes
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More redeeming than your regular flapjacks, these pancakes use oats and whole wheat flour. Throw in some blueberries and maple syrup, and we're talking about a heavenly breakfast on all accounts.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1/2 cup white flour
1/4 cup whole wheat flour
1/3 cup oatmeal
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
2 eggs
1 cup milk
2 tablespoons butter, melted
1/2 cup blueberries
directions
In a medium bowl, whisk together flours, oatmeal, baking powder, salt, and sugar. In a skillet, melt the butter over a low heat. Whisk half the melted butter plus the milk (use more or less milk if desired for thicker or thinner pancakes) and eggs. Gently stir in blueberries.
Raise heat in the skillet to medium. Working in batches of 1/3 cup batter per pancake, cooks cakes on one side until bubbles form then flip to brown on the other side. Keep pancakes warm in a warm oven while make the remaining pancakes. Use extra butter if necessary between batches. Serve warm with maple syrup if desired.
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nutrition data
Nutritional data has not been calculated yet.
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