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Mouth-Watering Blueberry Pancakes Recipe!

kids with blueberry pancakesThis is a recipe that I have made over and over again! It is always a big hit and it is works really well for a family breakfast, brunch or catering. With blueberries coming into season now you can either go to your local farmer’s market or how about a trip out to pick your own blueberries at some local farmers. If you can not get out to either of these two options then a trip to your favourite supermarket and look for the local organic blueberries on sale.

Blueberry Pancakes:

1 1/3cups of all-purpose flour

3 tsp of baking powder

1/2 tsp of salt

1/3 cup of sugar

1 egg

1 cup of milk

3 tbsp melted butter or vegetable oil

1/4 tsp of vanilla

1 cup floured fresh blueberries

Method:

Stir all dry ingredients together in a separate bowl. Beat the egg in a separate bowl and add the milk. Make a well in the center of the dry ingredients, and slowly add the egg and milk mixture while incorporating into the dry ingredients. Add melted butter and vanilla and mix just until ingredients are just mixed and the batter has a lumpy appearance. Use a measuring cup and measure 1/4 cups of pancake mixture and drop onto a hot griddle or pan with a flat surface. Sprinkle the blueberries on top of each pancake, cook the pancake bottom side until golden brown the top will create little bursting bubbles and then flip, cook through about 1-2 minutes. If your pancake griddle or pan is too hot adjust the temperature as you do not want to burn them. This recipe will make approximately 10-12 pancakes so you may need to increase the amounts depending on how many you are cooking for. Top with your favourite syrup, butter and powdered sugar. This recipe comes from one of my favourite cook books called “A Guide To Good Cooking” Five Roses Enriched Flour, must be 20 years old and if you seen my copy of this book you would know that it is well used and well loved!