Blueberry Pancakes Recipe - Cooking Index
This breakfast treat is from Migis Lodge, South Casco, ME.
Courses: Breakfast, Dessert1 cup | 62g / 2.2oz | Cake flour - plus |
2 tablespoons | 30ml | Cake flour |
1 cup | 62g / 2.2oz | All-purpose flour |
1/4 cup | 49g / 1.7oz | Sugar |
1 tablespoon | 15ml | Baking powder |
1/2 teaspoon | 2.5ml | Salt |
2 cups | 474ml | Whole milk |
2 cups | 396g / 13oz | Eggs (large) |
3 tablespoons | 45ml | Unsalted butter - melted, plus |
Additional melted butter | ||
2 | Baskets blueberries - (1/2 pint ea) | |
Maple syrup - as needed |
Whisk cake flour, all-purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.
Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.
This recipe yields 4 servings.
Source:
Bon Appetit, August 2002
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