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Pancakes for two, anyone? I’ve “done” pancakes before (see: The Real Scoop on Pancakes) but my sweet little granddaughter is working on a school project and specifically asked for a photo of blueberry pancakes. How can a grandma refuse?
So I changed my basic recipe a wee bit, making it a little richer (butter instead of oil), a little sweeter, and cut the recipe to make approximately 6 large pancakes. Pancakes just don’t get any better than this!
Mmmm. Ready to serve!
I used fresh blueberries, but if you want to use frozen, I suggest you sprinkle them on top of the pancakes once you’ve poured the batter on the griddle; that way your pancakes won’t turn a funky color.
Here you go, Taunee. Pancakes from Eema’s kitchen:
| Taunee's Blueberry Pancakes | Print |
- 1 cup all-purpose flour
- 1½ teaspoons baking powder
- 2 teaspoons sugar
- ½ teaspoon baking soda
- pinch of salt
- 1 egg
- ¾ cup buttermilk
- ¼ cup milk (or water)
- 2 tablespoons melted butter
- 1 cup fresh blueberries (if using frozen, don't stir into batter - drop onto poured pancakes before flipping over.)
- Heat griddle on medium high. Grease generously. (I prefer shortening, but bacon grease is good too.)
- In a medium bowl, combine the dry ingredients.
- In a small bowl, whisk the egg, buttermilk, and milk together well. Whisk in melted butter.
- Make a well in the dry ingredients and pour in the liquid ingredients, mixing just until combined. I like my batter to be fairly thick, spreading it into circles on the hot griddle with a spoon. If you prefer a thinner batter, add more milk or water until it's the desired consistency.
- Spoon batter onto hot griddle. Lift and peek - when the bottom is a rich brown and the top looks a little dry and bubbly, flip the pancakes and cook until brown on both sides.
Whisk liquids into dry ingredients.
Spoon batter onto hot, greased griddle. Cook until brown on both sides.
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and…enjoy!
Hope you get an A+, Miss. Taunalee!