Blueberry Oat Buttermilk Pancakes - Cuisinart GR4CU Manual

Blueberry oat Buttermilk pancakes

Makes 16 pancakes
Plates: Griddle
Position: Fully Open
Selector: Griddle
170g blueberries (fresh or frozen)
110g plain flour
115g rolled oats
35g wholemeal flour
55g brown sugar
1 tsp baking soda
½ tsp salt
460-500ml buttermilk
2 large eggs, lightly beaten
3 tbsp vegetable oil
Pre-heat the griddle plates on 200°C.
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Place the blueberries into a small bowl. Sprinkle with 1 tablespoon of the flour and
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toss to coat; reserve.
Place the remaining flour, oats, wholemeal flour, brown sugar (break up any lumps),
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baking soda, and salt into a medium bowl; stir with a whisk. Place the buttermilk, eggs
and oil into a small bowl then stir well.
Add the liquid mixture to the dry ingredients and stir with a whisk until blended.
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Gently fold in the blueberries.
Drop the batter onto the griddle plates, using a quarter of a cup measure. Cook the
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pancakes for 3 to 3 1/2 minutes. When pancakes are bubbling on the top, turn and
cook for an additional 2 1/2 to 3 minutes. Blueberry Oat Pancakes are best served hot.
Serve with maple syrup and butter as desired.
tip: Pancakes can be kept warm by placing them on a rack on a baking sheet in a low
(100°C) oven while cooking the remainder.
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