A traditional American dish, Pancakes with Blueberries may be served for brunch or as a dessert. Almost any other berry fruit may be substituted for the blueberries.
12 oz. flour
½ teaspoon salt
3 teaspoons baking powder
1 tablespoon soft brown sugar
1 egg, lightly beaten
15 fl. oz. milk
1 oz. butter, melted
8 oz. fresh blueberries, hulled, washed and drained
½ teaspoon grated nutmeg
4 tablespoons vegetable oil
Sift the flour, salt, baking powder and sugar into a large mixing bowl. Set aside.
In a medium-sized mixing bowl, beat the egg, milk and melted butter together with a wire whisk or rotary beater until the mixture is light and frothy. With a wooden spoon, stir in the flour mixture and beat until the batter is smooth. Stir in the blueberries and nutmeg and stir well to blend.
Using a pastry brush, lightly grease a large heavy-based frying-pan or girdle with a little of the oil. Heat the pan or girdle over moderate heat until it is hot. Depending on the size of your pan or girdle, drop 4 or 5 spoonfuls of the batter, well spaced, on to the pan or girdle.
Cook the pancakes for about 1 minute or until bubbles form and begin to break open on the surface and the outer edges have browned.
With a palette knife or spatula, turn the pancakes over and cook the other sides for 1 minute or until they are lightly browned.
Transfer the pancakes to a warmed serving plate and keep warm. Cook the remaining pancakes in the same way, greasing the pan or girdle with a little of the vegetable oil each time.