Blueberry Pancakes |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup plus 2 tablespoons cake flour | 1 cup all purpose flour | 1/4 cup sugar |
| 1 tablespoon baking powder | 1/2 teaspoon salt | 2 cups whole milk |
| 2 large eggs | 3 tablespoons unsalted butter, melted, plus additional melted butter | 2 1/2-pint baskets blueberries |
| maple syrup | ||
| 1 | Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter. |
| 2 | 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. |