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more blueberries!

After making the Banana-Blueberry Muffins yesterday, I still had some of the streusel topping leftover, so I sprinkled a little over the pancakes as they were cooking. Hey, one can never have too much streusel in their life! See yesterday’s post to get the ingredients if you don’t have any streusel mix laying around but wish to do the same. Just cut the quantities down to about a fourth of the original amounts.

Blueberry Pancakes

1  1/4 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1/2 teaspoon ground cinnamon
1 egg
1 cup milk
1 tablespoon unsalted butter, melted
1 cup fresh blueberries

Additional melted butter for skillet or griddle

In a large bowl, whisk together flour, salt, baking powder and sugar. In another bowl, beat together egg and milk. Stir milk mixture into the flour mixture. Mix in melted butter and fold in the blueberries. Set aside for 15 minutes.

Preheat oven to 200 degrees for keeping the pancakes warm as they are being made in batches.

Heat griddle or large nonstick skillet over medium heat. Spread thin coating of melted butter over griddle. Working in batches, drop scant 1/4 cupfuls of the batter onto griddle, spacing apart. Sprinkle with streusel topping, if desired. Cook pancakes until brown on bottom and bubbles form on top, about 3 minutes. Turn pancakes over and cook until bottoms are brown and pancakes are barely firm to touch. Transfer to a plate and keep warm in preheated oven. Repeat with remaining batter, adding more butter to griddle as needed.

Serve with your favorite maple syrup and/or the blueberry sauce below.

Blueberry Sauce

1 cup fresh blueberries
1/4 cup sugar
1/4 cup water

Combine ingredients in small saucepan. Bring to a boil. Crush berries with back of fork. Simmer 2 to 3 minutes. Serve hot over hot pancakes.


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