Blueberry Pancakesadapted from Better Homes and Garden New Cook Book
1 1/2 c flour
2 Tbsp sugar
2 tsp baking powder
1/2 tsp salt
1 cup milk
1 Tbsp vegetable oil
1 cup blueberries
In a large bowl combine flour, sugar, baking powder, and salt. Stir well. In a separate bowl (or in my case the measuring cup) combine the egg, milk, and oil. In the bowl with the dry ingredients, make a well (aka pit). Pour wet ingredients into dry ingredient well. Stir until just combined, but still lumpy.
Please! I am begging! Do not use a whisk! Do not over mix! Yucky rubbery pancakes are sure to follow if you do! Okay, sorry, back to the recipe...
Add blueberries. Pour about 1/4 cup batter onto greased skillet. Cook until golden brown. Flip, brown again. Eat immediately! Makes about 8 4-inch pancakes
- Like I said before, do not over mix, I can not stress this enough (obviously)
- Use fresh blueberries if they are available. If not, use frozen. Just thaw before using them.
- If you have a well seasoned griddle or heavy skillet, you don't really need to grease the pan - you will get beautiful looking, even colored pancakes.
- If your making a large batch, turn oven on to 200 degrees (or whatever your lowest setting is) with a cookie sheet inside. As the pancakes finish cooking, put them on the cookie sheet (in a single layer if possible). This keeps them hot and prevents too much sweat underneath.