Recipe by -------
Any fruit can be substituted for blueberries.
Top Review by JennMurphy
I cannot believe these even came out. One, because if it isn't Italian, I cannot cook it. Secondly because being one to not read through a recipe first, I got half way through and realized I did not have 2 eggs, I only had one. I finished it anyway, but again...not reading through the recipe did not realize this was not for a typical type of pancake. I trudged on, taking the risk I often take when cooking something with flour in it. I used all organic ingredients, fresh blueberries and they came out really great! They were not as fluffy as regular pancakes, but not so heavy and dense that they were off putting. The texture was nice, the flavor was good, and I would make them again. However, next time I will follow the recipe so that I can get the result of the other chef, "Mrs. Goodall". (See below)
- 1⁄2 cup flour
- 1⁄2 cup milk
- 1⁄4 teaspoon salt
- 2 eggs
- 1 cup blueberries, thoroughly drained
- 4 tablespoons butter
- 1 lemon
- powdered sugar
Directions See How It's Made
- Preheat oven to 450°F.
- Blend flour, milk salt and eggs.
- Carefully fold in blueberries.
- In iron skillet, pour batter into sizzling butter,.
- Bake 15 minutes.
- Remove from heat and squeeze lemon juice over the pancake.
- Sprinkle liberally with powdered sugar.
- Recipe may be doubled.