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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Blueberry pancakes are perfect for a summer breakfast when blueberries are in season. Original recipe printed in Bon Appetit (June, 1981). Ingredients:
1 cup white flour |
1 cup whole wheat flour |
4 teaspoons baking powder |
1 tablespoon sugar |
1 teaspoon salt |
1/4 teaspoon cinnamon |
2 cups milk |
1 egg, beaten |
1/4 cup corn oil |
1/2 lemon, juice of |
1/8 teaspoon vanilla |
1/2 cup blueberries, fresh or frozen |
blueberries (garnish) (optional) |
powdered sugar (garnish) (optional) |
Directions:
1. In a large bowl combine flours, baking powder, sugar, salt and cinnamon and mix well.
2. Stir in milk, egg, oil, lemon juice and vanilla.
3. Fold in blueberries.
4. Preheat skillet and grease lightly.
5. Pour 1/4 cup batter per pancake on hot skillet.
6. Cook pancakes 3-5 minutes, turning once when bubbles form.
7. Garnish with blueberries and powdered sugar.
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