| Blueberry Pancakes
Dessert Recipe | Blueberry Pancakes Ingredients:- 3 1/2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup sugar
- 3 eggs
- 1 stick butter or margarine, melted and cooled
- Approximately 1 cup whole milk
- 1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)
- Vegetable oil or butter, for cooking
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Time: 15 min
Qty:12 - 15
| Blueberry Pancakes Instructions:- In a bowl, mix the flour, baking powder, salt, and sugar.
- In a medium bowl, lightly beat the eggs then whisk them into the flour mixture.
- Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter.
- The batter should be slightly thicker than heavy cream. If the batter is too thick, add a little more milk.
- Heat large heavy-bottomed skillet over medium heat. Add a little oil to prevent the pancakes from sticking.
- Spoon or pour about 3 tablespoons of batter onto the pan to form a pancake. Repeat forming only as many pancakes as can fit on the pan with 1-inch or so of space around each.
- Drop 7 or 8 blueberries on each pancake.
- Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer.
| | Blueberry Pancakes Cooking Time: | Blueberry Pancakes Serving Instructions:- The pancakes are best served immediately topped with maple syrup and additional butter.
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Dessert Recipes Index
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