Blueberry Pancakes
Instructions:
- Rinse in strainer:
- 1 cup blueberries, fresh or frozen
- Set aside.
- In large mixing bowl, sift together:
- 1 ¼ cups flour
- 1 Tbsp. baking powder
- Add:
- 1 Tbsp. sugar
- ½ tsp. salt
- Stir dry ingredients together.
- In separate bowl, beat together:
- 1 egg
- 1 cup milk
- 2 Tbsp. oil
- Add liquid ingredients, stirring just until moistened.
- Add the blueberries.
- Spray skillet or griddle with non-stick spray or brush with 1 tsp. oil.
- Heat skillet or griddle. When a few sprinkles of water on the pan sizzle, the pan is hot enough to cook on.
- Pour about ½ cup of the batter onto the heated skillet.
- When pancake is cooking steam will form directly over it. When there is only dry heat, flip to the other side. This takes about 2 minutes.
- Cook on second side about 1 minute.
- Remove and serve with syrup, fresh fruit, a sprinkle of powdered sugar or blueberry sauce, recipe follows.
Blueberry Sauce:
- Cook and stir together:
- ½ cup blueberries
- 1 Tbsp. cornstarch
- ¼ cup sugar
- ¾ cup water
- Stir until mixture thickens; add:
- a dash of nutmeg
- 1 Tbsp. lemon juice.