How to Make Blueberry Pancakes
2 1/3 cups flour (all-purpose or 1 cup whole wheat, the rest white)
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon baking soda
¼ tsp salt
2 1/3 cups milk
¼ cup vegetable oil
2 cups fresh blueberries, or frozen if you can’t find fresh
Makes: About 20 pancakes
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Image 1-Gather your ingredients.
Image 2–Whisk together the dry ingredients including the flour, sugar, baking powder, baking soda and salt.
Image 3-In a separate bowl, mix the wet ingredients including milk, egg and vegetable oil.
Image 4-Add the wet ingredients into the dry, mixing only until combined. Don’t overmix.
Image 5-Then gently fold in the blueberries
Image 6-Heat a non-stick griddle or frying pan to medium-high heat. Use a large spoon or measuring cup to scoop out about ¼ cup of batter per pancake. Pour onto the hot griddle.
Image 7-Cook until golden brown on one side, about 1 minute. Llook for bubbles on the edges to check for doneness. Using a spatula, flip over and cook for about another minute, or until golden.
Maple syrup is traditional, but there is also blueberry syrup and of course just a dab of butter. You can also combine butter or margarine with a generous sprinkle of cinnamon, combine, and then spread on the pancakes.
You can also top with ham and even cheese for a hearty pancake, or a breakfast biscuit with a difference if you add another one on top, for a great breakfast on the go.
A sausage pattie would also work well with this. Serve ham steak or sausage links on the side for a more hearty breakfast.
If you’re making a large number of pancakes, heat your oven to 200F degrees and place the pancakes on a cookie sheet to keep warm. When all the pancakes have been cooked, put the remainder on the stack and transfer them to a plate to serve.