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Ingredients
- 1 1/2 cups all-purpose flour
- 2 tsp DCC low phosphorus baking powder
- 3 tbsp sugar
- 1 cup 1% milk
- 1 tbsp unsalted margarine
- 2 eggs, beaten
- 1 cup blueberries
DCC Baking Powder Ingredients
- 2 tsp cream of tartar
- 1 tsp baking soda
Directions
- Sift flour, DCC low phosphorus baking powder, and sugar in a mixing bowl.
- Add in wet ingredients until smooth.
- Once well mixed, add blueberries.
- Pour pancake mix on a greased skillet using a 1/3 measuring cup.
- Once the pancake is golden brown from the bottom and bubbles start forming on top of the pancake, flip it. Enjoy!
Recipe by:
Meghan Server, RDN
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