BLUEBERRY-BRAN PANCAKES

Blueberry-Bran Pancakes image

What's more inviting than hot-off-the-griddle pancakes? These have extra goodies of buttermilk, bran and berries!

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 10

Number Of Ingredients 11

Ingredients

1 cup Fiber One™ original bran cereal
1 egg
1 1/4 cups buttermilk or milk
2 tablespoons vegetable oil
1 cup Gold Medal™ all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup Cascadian Farm® organic frozen blueberries, thawed
Additional blueberries and/or strawberries, if desired

Steps:

If desired, crush cereal by placing in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor). In medium bowl, beat egg with wire whisk or fork. Beat in buttermilk, oil and cereal; let stand about 5 minutes or until cereal is softened. Beat in remaining ingredients except blueberries. Gently stir in 1/2 cup blueberries.
Heat griddle or skillet over medium heat or to 375°F. Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
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; cook other sides until golden brown. Serve topped with blueberries and/or strawberries.

Nutrition Facts : Calories 120, Carbohydrate 18 g, Cholesterol 20 mg, Fat 1, Fiber 3 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Pancake, Sodium 290 mg, Sugar 4 g, TransFat 0 g