Pancakes with Blueberries

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.

Serve hot.

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