Rachael Ray: Melissa d’Arabian
Melissa d’Arabian was back in Rachael Ray’s kitchen to show all the ways you can use Lactaid products as milk substitutes when you cook. Basically, you should be able to use it in any recipe that calls for milk. Check out more of Melissa’s Lactaid recipes, or keep reading for her Blueberry-Speckled Pancakes.
“My kids love pancakes,” Melissa said as she explained this family-friendly recipe. The hardest step with pancakes is keeping them from burning, so as long as you watch the griddle and flip them in time, you’ll do a great job.
I think berries are always a good choice as a breakfast ingredient. What’s your favorite fruit when it comes to pancakes? Tell me by leaving a comment on this recipe.
Rachael Ray: Melissa d’Arabian Blueberry-Speckled Pancakes Recipe Ingredients
- 1 cup All-Purpose Flour
- 1 tbsp granulated Sugar
- 1 beaten Egg
- 2 tbsp Cornmeal
- 1 1/2 tsp Baking Powder
- 1/4 tsp ground Cinnamon
- 1 cup Lactaid Reduced Fat Milk
- 1 cup Blueberries
- 2 tbsp Vegetable Oil
- 1/4 tsp Salt
Melissa d’Arabian: Rachael Ray Blueberry-Speckled Pancakes Recipe Directions
- Stir flour with sugar, cornmeal, baking powder, cinnamon, and salt. Form a well in the center of the mixture and reserve.
- Stir the egg into the cooking oil and Lactaid milk.
- Then pour the egg mixture into the flour mixture, stirring it in until just combined but still lumpy.
- Fold in the blueberries. (If you use frozen, set them out on the counter to get a bit of a thaw before cooking.)
- To make your pancakes, pour 1/4 cup batter onto a prepared and preheated griddle (or use a skillet).
- Cook the pancakes over medium heat for about two minutes. Once bubbles form on the edges, flip the pancakes over. They are done when golden brown.
- Serve warm (or hold the done ones on a baking sheet in an oven on low heat) with your choice of toppings, such as syrup or powdered sugar. You could even make a fruit compote if you like.