Recipe by GoodMorningBurger
The blueberries this summer have been SO good, and I can never pass up a pancake... So this recipe, courtesy of $40 a day on the Food Network more than hits the spot! Light, fluffy beyond belief, and bursting with berry goodness!
Top Review by amybuc_4733217
This was a horrible recipe. I had to add so much liquid to even get anything close to a "heavy cream" consistency. I wasted 3 1/2 cups of flour, good flour for that matter for a recipe that had 5 stars...geez louis!
- 3 1⁄2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1⁄2 cup sugar
- 3 eggs
- 1⁄4 cup butter, melted and cooled
- 1 cup milk
- 1 cup blueberries, thawed and drained if frozen
- cooking spray
Directions See How It's Made
- 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 cooking spray 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.