• Counter :
  • 2338
  • Date :
  • 6/14/2009

Blueberry Pancakes

 buckwheat blueberry pancakes


Prep time: about 20 minutes


• 3/4 c. flour

• 1 tbsp. sugar

• 1 tsp. baking powder

• 1/2 tsp. salt

• 1 tbsp. margarine

• 1 egg

• 3/4 c. milk

• 1/2 c. blueberries, washed and drained

• extra margarine for the pan



• stove (You'll need help from your adult assistant.)

• large bowl

• mixing spoon

• saucepan

• medium-size bowl

• whisk

• measuring cups and spoons

• spatula



In a large bowl, sift together the flour, sugar, baking powder, and salt. Set the bowl aside.

Melt the margarine in a small saucepan.

Crack the egg into a medium-size bowl, then add the milk and melted margarine.

Whisk until everything is well mixed.

Add the flour mixture to the egg mixture. Whisk again until both mixtures are blended together.

Put extra margarine in the saucepan and heat it on the stovetop on medium heat. It is hot enough when the margarine starts to bubble.

Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.

Cook your pancakes on medium heat until small bubbles appear on the top.

Use a spatula to see when your pancakes are light brown on the bottom. When they are, flip them over with the spatula.

Cook for another few minutes until the pancakes are light brown on the other side.

Remove your pancakes and put them on plates to enjoy!

Serves: 2

Serving size: 3 or 4 medium pancakes

blueberry pancakes

Nutritional analysis (per serving):

333 calories

11 g protein

9 g fat

52 g carbohydrate

3 g fiber

108 mg cholesterol

915 mg sodium

270 mg calcium

2.8 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Suggestion: Eat your pancakes with powdered sugar, cinnamon, maple syrup, jelly, or fruit on top.

Other links:

Ten Things to Do During Summer Break

It’s Time to Play (Part1)

It’s Time to Play (Part2)

Banana Bread

About Fit Kids

Fun and Frolics

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