Saturday, February 2, 2013

Blueberry Pancakes

Looking for an easy, light, and fluffy pancake recipe that has standard ingredients? Look no further!I adapted it from Allrecipes.

The recipe made 4 1/2 pancakes, I suppose I make them bigger than "serving size"! The recipe says that it makes 8 servings.

Remember, when mixing the batter, there should be lumps. If you don't have lumps you have over mixed the batter which can cause it to be tough or chewy.

I substituted brown sugar for the white (just because). I used about 1 1/2 tbsp of melted butter instead of 3. I added in vanilla extract. I used bacon grease to oil the pan instead of butter or regular oil. I added blueberries once the pancake batter was poured on the skillet.

Click here for the apple cinnamon pancakes from this fall.

Small lumps!
Just made some bacon in the pan too
Bubbles just before flipping, note the edges
rounding out too

Pancake Recipe
Makes approx 4 - 8 pancakes

1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar (or brown)
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
1 tsp vanilla

In a large bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center and pour in the milk, egg, vanilla, and melted butter; mix until slightly lumpy.
Heat a lightly oiled frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. This is the time to add any berries.
Once there are larger bubbles appearing (approx 2-4 minutes), flip the pancake and cook for another two minutes or until turning golden brown.
Serve hot!

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