Blueberry Heaven Wheat Pancakeswaffles Recipes

Steps:

• Preheat the waffle iron.
• Beat egg whites til stiff and set aside.
• Sift together dry ingredients.
• Slowly stir in milk, beaten egg yolks and melted butter.
• Fold in blueberries.
• Fold in egg whites which were stiffly beaten.
• Bake in hot waffle iron.

Steps:

• Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.
• Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Steps:

• Pour milk into small saucepan and warm slightly.
• Combine the milk, flour, sugar, salt and baking soda.
• Slightly beat the eggs and add to flour mixture.
• Mix until thoroughly blended then stir in melted butter.
• Add the Sourdough starter and blueberries.
• Stir until combined.
• Allow dough to rest about 10 minutes.
• Allowing a well rounded 1/4 cup of batter for each pancake, cook over medium heat on a preheated griddle until bubbles appear.
• Turn and continue continuing until cooked through and browned on both sides.
• Serve while warm with pure Maple syrup.
• If using batter for waffles the yield will be different and manufacturers cooking recommendations should be followed.
• I used a Belgian waffle maker which produces a 5x5 inch waffle.
• Each waffle required a scant 1/2 cup of batter.
• The cooking time is an estimate per pancake.