Recipe courtesy of Becky's Diner
Blueberry Pancakes
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 957
- Total Fat
- 36
- Saturated Fat
- 18
- Carbohydrates
- 143
- Dietary Fiber
- 4
- Sugar
- 57
- Protein
- 18
- Cholesterol
- 192
- Sodium
- 763
- Total: 26 min
- Prep: 20 min
- Cook: 6 min
Ingredients
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
3 eggs
1 stick butter or margarine, melted and cooled
Approximately 1 cup whole milk
1 cup fresh or thawed and drained frozen blueberries (about 8 per pancake)
Vegetable oil or butter, for cooking
Serving suggestion: maple syrup and additional butter
Directions
- In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk.
- Heat a seasoned griddle or a large heavy-bottomed skillet over medium heat. If the pan is not well seasoned, add a little oil to prevent the pancakes from sticking. Spoon or pour about 3 tablespoons of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Drop 7 or 8 blueberries on each pancake. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.