Blueberry Pancakes Recipe
Ingredients
| Blueberries | 1 Cup (16 tbs), canned | |
| Egg | 1 , Well beaten | |
| Milk | 1 Cup (16 tbs) | |
| Butter/Margarine | 1/4 Cup (16 tbs), melted | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 2 1/2 Teaspoon | |
| Sugar | 2 Tablespoon | |
| Salt | 3/4 Teaspoon |
Directions
Drain frozen or canned blueberries thoroughly.
Combine egg, milk, and butter.
Sift together dry ingredients; gradually add to egg mixture, beating with electric or rotary beater.
Use 1/4 cup measure to drop batter on hot, lightly greased griddle.
Sprinkle about 2 tablespoons berries over each cake.
When underside is golden, turn and brown other side.
Combine egg, milk, and butter.
Sift together dry ingredients; gradually add to egg mixture, beating with electric or rotary beater.
Use 1/4 cup measure to drop batter on hot, lightly greased griddle.
Sprinkle about 2 tablespoons berries over each cake.
When underside is golden, turn and brown other side.
Chef
