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Blueberry Pancakes
1-1/4 C flour
1/2 tsp. salt
1 TBS baking powder
1 tsp. sugar
1 egg
1 C milk
1/2 TBS butter, melted
1/2 C frozen blueberries, thawed
Oil for cooking
In a large mixing bowl, sift together the flour, salt, baking powder and sugar. In another bowl, beat the egg and milk together. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Let stand for about one hour. Heat a lightly oiled griddle or frying pan to medium-high heat. Pour batter onto griddle (1/4 cup for each pancake). Brown on both sides and serve.
Recipe featured in the Food Fare Cookbook.
*Blueberry bowl image (C) Pamela Perry/Acclaim Images/Clip Art Guide.
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