You can use frozen blueberries. I like to run them under warm water to thaw them slightly before flouring and adding to pancakes. I don’t add the fresh or frozen blueberries to the batter while preparing as I have an aversion to purple pancakes! 🙂 Much easier to sprinkle them on top of the pancake when they start cooking and it’s easier to spread them out nicely, as well.
Ingredients
- 1 1/3 cups all-purpose flour
- 3 tsp. baking powder
- 1/2 tsp. salt
- 1/3 cup sugar
- 1 egg
- 1 cup milk (or buttermilk is great too, if you have it)
- 3 Tbsp. melted butter or vegetable oil
- 1/4 tsp. vanilla
- 1 cup fresh blueberries (* or frozen, see note below)
Instructions
- In a bowl, combine flour, baking powder, salt and sugar. In a small bowl, beat egg thoroughly then add milk (or buttermilk) and combine thoroughly.
- Make a well in the dry ingredients and slowly add the egg-milk mixture. Add the melted butter and vanilla. Stir quickly until ingredients are just mixed and batter is still lumpy in appearance.
- Drop by 1/4 cupfuls on medium-hot pancake griddle or non-stick pan. Sprinkle with fresh blueberries. Cook pancakes until they are filled with bubbles and the under-side in golden brown. Turn and brown the other side.
- Serve with butter, maple syrup and a dusting of icing sugar.
- * You can use frozen blueberries. I like to run them under warm water to thaw them slightly before adding to pancakes. I don’t add the fresh or frozen blueberries to the batter while preparing as I have an aversion to purple pancakes! 🙂 Much easier to sprinkle them on top of the pancake when they start cooking and it’s easier to spread them out nicely, as well.
Prep time: 10 min | Cook time: 10 min | Total time: 20 min
Number of servings (yield): 4
Posted from Fortysomething.ca
