Monday, July 12, 2010

Blueberry Pancakes

*2-1/2 cups all-purpose flour

*1 teaspoon salt

*2 tablespoons baking powder

*2-1/2 teaspoons white sugar

*2 eggs

*2 ½ cups milk

*1 Tbl. butter melted

*Pam butter spray (for the pan)

*1 cup frozen blueberries, thawed (or fresh blueberries) And a few extra to sprinkle ontop

*A healthy shake of cinnamon (can omit)


In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together eggs and milk. Stir milk and eggs into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour. (If you don’t have an hour they turn out fine if you make them immediately)

Heat a lightly oiled (use Pam) griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Serves 12

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