Blueberry Pancakes
Makes 12 (4-inch) Pancakes
Ingredients
3 eggs
1 cup sifted all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
2 teaspoons granulated sugar
1 teaspoon light-brown sugar
½ cup buttermilk
2 tablespoons butter or margarine, melted
1 package (12 oz) thawed frozen blueberries or 1 ¼
cups fresh blueberries
Method
1.
In
large bowl of electric mixer, at high speed, beat eggs until light and fluffy -
about 2 minutes
2.
Into
eggs, sift flour with baking powder, salt, and granulated sugar. Add brown sugar; beat until smooth.
3.
Stir
in buttermilk and butter just until combined; do not over beat.
4.
Stir
in blueberries just until combined. Be
careful not to break berries as you stir.
5.
Meanwhile,
slowly heat griddle or heavy skillet. To
test temperature, drop a little cold water on hot griddle; water should roll
off in drops.
6.
Use
¼ cup batter for each flapjack; cook until bubbles form on surface and edges
become dry. Turn; cook 2 minutes longer,
or until nicely browned on underside.
Blueberry Pancakes were made and prepared by
Shirley-Ann Pearman
Photography by Shirley-Ann Pearman
Recipe derived from McCall’s Cookbook an edition within 1940 and 1950; and the chapter on
Pancakes and Waffles.
Shopping
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Thank
You!
Shirley-Ann Pearman
Recipe Marketing
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