Pancakes with Blueberry-Cinnamon Syrup

Pancakes with Blueberry-Cinnamon Syrup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    c. milk

  • 1

    T. sugar

  • 1-½

    c. quick-cooking oats, uncooked

  • 1

    c. all-purpose flour

  • 2

    t. baking powder

  • 1

    egg, beaten

  • 2

    egg whites, beaten

  • ¼

    c. oil, divided

Directions

Mix together milk and sugar in a large bowl; add oats, blending well. In a separate bowl, blend together flour and baking powder. Add oat mixture, egg, egg whites and 3 tablespoons oil to flour mixture. In a large skillet, heat remaining oil over medium-high heat. Pour batter by 1/4 cupfuls into skillet. Cook pancakes on one side until bubbles appear on top. Flip and continue to cook until both sides are golden. Serve topped with warm Blueberry-Cinnamon Syrup. Serves 4 to 6. Blueberry-Cinnamon Syrup: 2 T. sugar 1 t. cornstarch 1 c. blueberries 1/4 c. water 1 T. lemon juice 3/4 t. cinnamon Combine sugar and cornstarch in a saucepan over medium heat. Stir in remaining ingredients; bring to a boil. Cook until thickened to desired consistency.


Nutrition

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