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Recipe: Blueberry Pancakes

Making Blueberry Pancakes from scratch is so easy and the taste just can’t be equaled by using a boxed mix. I find the boxed mixes heavier and more floury tasting.

This recipe uses my basic pancake recipe and simply adds blueberries…

Quick Tip

You can either mix the blueberries into the whole batter or...after ladling the pancake batter onto the grill pan or skillet... you can drop some blueberries on the pancake as it cooks...if you do the latter method you must work quickly before the pancake sets...

Personally I like to drop them on each pancake... this way I can make plain ones for picky eaters and I can control the amount of blueberries in each pancake... when you flip them they will cook and burst a little.. but that just makes them taste better in my opinion....

Here is a wonderful recipe for Blueberry Pancakes…. I know you will enjoy these.

Recipe: Blueberry Pancakes

All you need:

2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
2 large eggs, lightly beaten
1 ¾ cups whole milk
2 tablespoons unsalted butter melted and cooled
¼ cup melted butter for frying or cooking oil spray (butter flavor preferred)
1 pint blueberries

All you need to do:

In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.

Stir well to mix.

Make a well in the center of the flour mixture.

Pour the eggs, milk and 2 tablespoons melted butter in the well.

Gradually mix the dry ingredients with the wet..pulling your whisk from the center outward until combined…batter will be a little lumpy.

Do not over mix the batter…this will make the pancakes heavy (like lead).

Gently stir in the blueberries *(or you can wait to add some blueberries to each pancake after ladling the pancake batter on the grill pan or skillet).

Heat a skillet (non-stick is preferred) over medium high heat. (To test if the skillet is hot enough… drop a droplet of water onto it… if it dances and evaporates instantly… you are good to go).

Brush the skillet lightly with some of the ¼ cup melted butter or spray with cooking oil.

Use a ¼ cup measure to scoop out your batter. Do not completely fill the measure… fill it to just shy of the top.

Drop scoopfuls onto the hot griddle. Make sure you pour from the center of te pancake so the batter runs fairly evenly into a round pancake.

Make sure you leave enough space between pancakes so they don't run together or you have trouble flipping them.

*This is where you would drop blueberries into the pancakes if you chose to do this method.

When bubbles appear and the batter is set, check the bottom, when the bottom is golden brown (about 2 minutes) … flip and cook the other side. When that side is golden brown (about 1 minute), remove to a warm oven proof plate.

Keep warm in an oven set on a low temperature (200 degrees F).


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