Blueberry Pancakes

Blueberry Pancakes

[photo: unknown]

This is one of many great ways to use fresh blueberries when they’re in season. When they aren’t in season, the frozen berries work really well too. A big stack of pancakes, covered in butter and syrup, mmm….mmm…. good! Makes me want to go make some right now!

Blueberry Pancakes
Serves: 4-6                           Preheat Oven Temp: N/A

Ingredients List
1 1/2 cups flour
3 1/2 tsp. baking powder
3/4 tsp. salt
1/4 cup sugar
1 cup blueberries, fresh or frozen
1 egg, beaten
1 cup milk
3 Tb. shortening, melted

Step-by-Step

1 Toss 2 Tb. of the sugar with the blueberries and let is stand a few minutes.
2 Sift the flour and measure. Add the baking powder, salt, and sugar. Sift again.
3 Combine egg, milk and melted shortening.
4 Pour into the flour mixture and stir just enough to moisten the flour. Do not beat or overmix.
5 Fold the berries into the batter gently, careful not to blend together too much.
6 Bake on a hot griddle, set at 350°.
7 Flip when the first side is browned, and small bubbles appear in the batter. Cook a couple more minutes to brown the other side. Serve with butter and syrup.

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