Appalachian Blueberry Pie - Apricot-Filled Blueberry Biscuits - Blueberry Baskets - Blueberry Cake - Blueberry Cornmeal Cake -
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Blueberry Corn Muffins - Blueberry Custard - Blueberry Graham Cake - Blueberry Ice Cream Pie - Blueberry Italian Cheesecake -
Blueberry Lattice-Top Pie - Blueberry Lemon Pound Cake - Blueberry Monkey Bread - Blueberry Muffins - Blueberry Orange Chiffon Pie - Blueberry Orange Muffins - Blueberry Patch Pound Cake - Blueberry Pie - Blueberry Pudding with Hard Sauce - Blueberry Sorbet -
Blueberry Sour Cream Cake - Blueberry Spice Cake - Blueberry Vinaigrette - Blue Wally Pancakes - Boo Berry Bats Over Blue Moons - Chocolate Blueberry Bundt Cake - Crumb-Topped Blueberry Oatmeal Cake - Fourth of July Parfait - Frozen Blueberry Parfait -
Low-Fat Blueberry Pancakes - Low-Fat Lemon Blueberry Chicken Salad - Red, White and Blue Berry Pound Cake -
Refrigerator Blueberry Pudding - Roast Duck with Blueberry Sauce - Savory Blueberry Sauce
Low-Fat Blueberry Pancakes
1 large egg, separated, yoke in one large bowl, white into another large bowl
2 cups plain low-fat yogurt
1/2 cup unsweetened applesause
1/4 cup sugar
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp salt
1 3/4 cups all-purpose flour
Whites of 3 large eggs added to bowl with egg white (save yokes for another use)
1/2 tsp vegetable oil, more if needed
2 cups Gingerich Farms blueberries
Add yogurt, applesauce, sugar and vanilla to egg yolk. Stir with a rubber spatula to mix, then stir in baking soda, salt and flour until blended. Beat egg whites with an electric mixer until stiff peaks form when beaters are lifted. Stir 1/3 the whites into the batter until blended. Gently fold in remaining whites until no white streaks remain. Meanwhile, heat a griddle or large skillet over medium heat until a few drops of water flicked onto the surface skitter around and then disappear. Wipe 1/2 teaspoon vegetable oil over cooking surface with a paper towel (it may not be necessary to regrease surface). For each pancake, pour 1/4 cup batter onto griddle or skillet, gently spreading batter to make a 4" pancake. Quickly sprinkle some berries on top, then cook 2 minutes longer or until bubbles appear on surface of pancake and undersides are golden-brown. Turn pancakes over with a broad metal spatula and cook until tops bounce back when touched, about 2 minutes. Serves 6, 4 pancakes each.
1 large egg, separated, yoke in one large bowl, white into another large bowl
2 cups plain low-fat yogurt
1/2 cup unsweetened applesause
1/4 cup sugar
1 tsp vanilla extract
2 tsp baking soda
1/2 tsp salt
1 3/4 cups all-purpose flour
Whites of 3 large eggs added to bowl with egg white (save yokes for another use)
1/2 tsp vegetable oil, more if needed
2 cups Gingerich Farms blueberries
Add yogurt, applesauce, sugar and vanilla to egg yolk. Stir with a rubber spatula to mix, then stir in baking soda, salt and flour until blended. Beat egg whites with an electric mixer until stiff peaks form when beaters are lifted. Stir 1/3 the whites into the batter until blended. Gently fold in remaining whites until no white streaks remain. Meanwhile, heat a griddle or large skillet over medium heat until a few drops of water flicked onto the surface skitter around and then disappear. Wipe 1/2 teaspoon vegetable oil over cooking surface with a paper towel (it may not be necessary to regrease surface). For each pancake, pour 1/4 cup batter onto griddle or skillet, gently spreading batter to make a 4" pancake. Quickly sprinkle some berries on top, then cook 2 minutes longer or until bubbles appear on surface of pancake and undersides are golden-brown. Turn pancakes over with a broad metal spatula and cook until tops bounce back when touched, about 2 minutes. Serves 6, 4 pancakes each.