Ingredients
-
2
-
2
-
2
-
2
-
1/2
-
1/2
-
1
-
3
-
2
-
1
-
-
-
-
-
Directions
Blueberry Pancakes,from Cooking.com,This will forever be my ‘go to’ recipe for pancakes. I will commit it to memory so that in the God-forbidden event I lose all of my recipes, I will still be able to make the best pancakes in the world! These are light and ridiculously fluffy. Giant, thick pancakes – PERFECT! The flavor is mild – just right to balance a little bit of syrup. A touch of cinnamon is the perfect compliment to the blueberries. I would serve these to Chef Gordon Ramsey himself! (Course I would top them with my Orange Cream first) So worth whatever effort [love] you put into them! I got 4 six-inch pancakes and 4 four-inch pancakes out of the batter – but they were 1/2 inch thick. Mmmmmm.,Hot and fluffy, these are some majorly delicious pancakes! used sour milk instead of buttermilk and adjusted the batter with a little extra flour. And used approximately 20% whole wheat flour. Thanks for sharing a great recipe I will definitely go to again!
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Steps
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1
Done
|
Whisk Flour, Sugar, Baking Powder, Baking Soda, and Salt in Medium Bowl to Combine. |
|
2
Done
|
Whisk Egg and Melted Butter Into Milk Until Combined. |
|
3
Done
|
Make Well in Center of Dry Ingredients in Bowl; Pour in Milk Mixture and Whisk Very Gently Until Just Combined (a Few Lumps Should Remain). Do not Over Mix. |
|
4
Done
|
Heat 12-Inch Nonstick Skillet Over Medium Heat For 3 to 5 Minutes; Add 1 Teaspoon Oil and Brush to Coat Skillet Bottom Evenly. |
|
5
Done
|
Pour 1/4 Cup Batter on Skillet; Sprinkle 1 Tablespoon Blueberries Over Pancake. |
|
6
Done
|
Cook Pancakes Until Large Bubbles Begin to Appear, 1 1/2 to 2 Minutes Then Flip. Cook Until Golden Brown. |
|
7
Done
|
Serve Immediately, and Repeat With Remaining Batter, Using Remaining Vegetable Oil Only If Necessary. |
