Prep 15 mins
Cook 10 mins
A refreshing and surprisingly complimentary addition to the regular ole blueberry pancakes. I love experimenting in the kitchen and I came up with this. Delicious!! You can mix the dry parts of the recipe and store in the freezer in a freezer bag and it's ready to go at a moments notice. Handy! Recipe can be doubled for extra hotcakes.
- 1 egg
- 3⁄4 cup milk
- 2 tablespoons butter, melted
- 2 teaspoons vanilla
- 1 cup flour
- 1 tablespoon sugar
- 1 teaspoon cinnamon
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup wild blueberries, frozen
- Preheat oven to 275 degrees.
- Combine egg, milk, vanilla, and melted butter and mix well.
- In a separate bowl mix together dry ingredients.
- Add frozen blueberries and stir gently to coat.
- Add wet ingredients to dry ingredients and mix gently until just combined.
- Allow mixture to stand for ten minutes before cooking.
- Heat a heavy griddle or fry pan which is greased with a little butter.
- Pour a 1/4 cup of batter into pan and tip to spread.
- When bubbles appear on surface and begin to break, turn over and cook the other side.
- Butter and place on foil in oven to keep warm until you're ready to serve them up. This keeps them nice and hot.
We really enjoyed these this morning for brunch. I liked the addition of the cinnamon to the batter. I used about half the butter called for in the recipe and whole wheat pastry flour for the flour which I am sure resulted in a somewhat darker product. They were served topped with Light Blueberry Sauce. These are going into my Then There Were 2 cookbook for quick reference.