Blueberry Pancakes II
Categories: Breakfast
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)
Preparation:
- 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.
Notes:
- You want to cook these pancakes slower than normal pancakes (a bit lower heat for longer) so that the fresh berries have a chance to cook up nicely.
- You can use frozen blueberries. I like to run them under warm water to thaw them slightly before flouring and adding to pancakes.