Blueberry-Bran Pancakes


1 cup Fiber One cereal
1 egg
1 1/4 cups buttermilk or milk
2 tbsp vegetable oil
1 cup Gold Medal all-purpose flour
1 tbsp sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup fresh or frozen (thawed) blueberries


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.


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