With this easy “from scratch” recipe, there is no need
to keep a box of pancake mix on hand.
At least, that’s what I think!
Don’t let the directions make you think this recipe
isn’t “quick” to put together because,…it really IS!!!
This past week, I took a little friend blueberry picking. It was a new experience for her and, for myself, it was an experience I wanted to repeat. We ate so many of them before they were off their bushes for a few hours. YUM!!! Others went into two kinds of muffins, and these into pancakes. More of…….. YUM!!!
At $3.00/lb., they were still more economical
than paying close to that much for just a pint.
(This recipe makes about six pancakes the size of those shown in the picture. You can easily double it for more.)
- 3/4 cup milk (I did not use low-fat milk)
- 2 tablespoons apple cider vinegar (shake well before measuring)
- 1 egg
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking power
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (I used fresh)
- Cooking spray
- Add the vinegar to the milk and let sit for about five minutes to “curdle”.
- During the five minutes that the milk is “souring”, combine all of the dry ingredients and whisk together well– the flour, white sugar, baking powder, baking soda and salt. Set aside.
- When milk is ready, whisk the egg and melted butter into it.
- Pour the dry mixture into the mixture of liquid ingredients. Mix only until quite smooth. Add berries. Stir in.
- Heat pan or griddle to medium heat and lightly spray with non-stick cooking spray.
- Pour 1/3 cupfuls of batter* on the prepared hot surface.
7. Flip to finish. Serve with whatever you desire.
*The deep color of the yolks in the free-range eggs
we have is what made the batter/pancakes
more yellow than usual.
Above: If you don’t have extra berries to garnish
the plate, that’s okay, too!!!! Believe me!, there’s
nothing wrong with eating them just like this!!!
Source Recipe: http://milkmaidrecipebox.blogspot.com