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BLENDER RECIPES
2 eggs
1
1
⁄
2 cups buttermilk
2 tablespoons vegetable oil
1
1
⁄4 cups all-purpose flour
1
⁄2
cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon salt
1 cup rolled oats
1
⁄2 cup raisins
Maple syrup, if desired
Raisins, if desired
CHEF’S BLENDER
Place eggs in blender jar. Cover and blend at Low 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Medium 3 to 5 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at
Medium 5 to 8 seconds. Add oats and
1
⁄2 cup raisins. Cover and blend at Medium 5 to 10
seconds, or just until mixed and raisins are chopped; scrape sides of blender jar if necessary.
Heat griddle to medium; pour batter onto griddle for individual pancakes. Cook until bubbles
form on surface and edges begin to dry. Turn; cook until underside is light golden brown. Stir
batter briefly between batches. Serve with maple syrup and additional raisins, if desired.
BAR BLENDER
Place eggs in blender jar. Cover and blend at Pulse 3 to 5 seconds. Add buttermilk and oil.
Cover and blend at Pulse 5 to 8 seconds, or until mixed. Add all-purpose flour, whole
wheat flour, sugar, baking powder, baking soda, cinnamon, and salt. Cover and blend at
On for 3 to 5 seconds; scrape sides of blender jar if necessary. Add oats and
1
⁄2 cup raisins.
Cover and blend at On for 3 to 6 seconds, or just until mixed and raisins are chopped;
scrape sides of blender jar if necessary. Continue with Chef’s Blender directions.
Yield: About 8 servings (two 4-inch pancakes per serving).
Per Serving: About 240 cal, 8 g pro, 40 g carb, 6 g total fat, 1.5 g sat fat,
55 mg chol, 470 mg sod.
OATMEAL-RAISIN PANCAKES