blueberry pancakes

January 28: National Blueberry Pancake Day

blueberry pancakes
blueberry pancakes

Blueberry pancakes may be made with blueberries cooked within the pancakes, sandwiched between pancakes, or served on top. Blueberries are one of the top two fruits American prefer on pancakes (the other is strawberry).

A pancake is a flat, round cake-like food that’s made with flour, eggs, milk, and butter and cooked on a hot griddle or frying pan. In North America, baking powder is added for a fluffier product. It’s similar to a Scotch pancake or drop scone. In Britain, pancakes are often unleavened, and more crêpe-like. Blueberries commercial sold are native to North America. They are similar to, yet distinct from, bilberries.

Blueberry Pancakes

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon granulated sugar, optional
2 eggs
1 1/2 to 2 cups milk
2 tablespoons melted, cooled butter, plus unmelted butter for cooking
1 pint fresh blueberries (or frozen and thawed)

Heat a griddle or large skillet over medium-low heat. In a bowl, combine the dry ingredients. Beat eggs with 1 1/2 cups milk, then stir in 2 tablespoons melted cooled butter. Gently stir into dry ingredients, mixing only enough to moisten flour; don’t worry about lumps. If batter seems thick, add a little more milk. Place a little butter on the griddle or skillet. When butter foam subsides, ladle batter onto griddle or skillet. Make pancakes the size you prefer. Sprinkle blueberries on top of batter. When little bubbles rise to surface and bottoms brown, flip pancakes over (2 to 4 minutes). Cook until second side is lightly browned. Serve.

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⇴ image from Janine, wikipedia, (CC BY 2.0)

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