Not only are these blueberry-flax buttermilk pancakes good for you, they taste even better.
I am going to preface this rant with a note that I am aware that all important files should always, always, be backed up on a second source or device. Sometimes I fail to do so but have managed to avoid tragedy until yesterday. While working on some files from one of my USB drives, I got an error message saying the computer could not detect the USB any longer. Since then I have been frantically trying to get it to register on any computer I can find. I believe it is a connection problem between the connector and the board inside, but the guy at a computer repair place said he didn’t think that was the case. He said it was likely dead and there was no way of retrieving the information from it. Commence panic mode. However, I do not believe him because I was able to get it to register once – long enough to open the disk but not long enough to copy anything over. Since then I have been desperately trying to get it to sit just right in the USB input to hold long enough to save my files. If you know anything about fixing USBs or saving files from them, please let me know! If not, have some pancakes.
Update: SWEET GLORY! I got it to connect just long enough to pull everything off of it. Crisis averted, let’s celebrate with pancakes! :-D
One year ago: Slow Cooker Chicken Tacos
Two years ago: Carrot Cake Oatmeal
BLUEBERRY-FLAX BUTTERMILK PANCAKES
1-1/2 cups all-purpose flour
1/4 cup ground flaxseed
2 Tbsp sugar
1-1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1-1/2 cups lowfat buttermilk
1 egg, lightly beaten
1 Tbsp unsalted butter, melted
1 cup fresh or frozen blueberries
- In a large bowl, whisk together flour, flaxseed, sugar, baking powder, baking soda, and salt. Add buttermilk, egg, and butter and whisk until just moistened (batter should have some lumps; do not overmix). Fold in blueberries.
- Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. In batches, drop batter by 1/4 cupfuls into skillet. Cook until bubbles appear on top and a few have burst, 2 to 5 minutes. Flip pancakes and cook until golden brown, 2 to 5 minutes. Repeat with more butter and remaining batter (makes about 12), wiping skillet clean between batches and lowering heat if necessary. Serve with butter and syrup.
Source: Everyday Food, October 2012