Aunt Betty’s Blueberry Pancakes
These fluffy pancakes will brighten up you and your family’s day early in the morning. Feel free to use fresh blueberries to add freshness to the mix.
Makes
Serving size
Ingredients
½ cup plain all-purpose flour, sifted
2 teaspoons baking powder
3 tablespoons sugar
1 cup buttermilk
2 tablespoons no-salt margarine, melted
2 eggs, slightly beaten
1 cup canned or frozen blueberries, rinsed
Special Equipment
12-inch Griddle
Instructions
- Sift together flour, baking powder and sugar in a mixing bowl. Make a well in the center and add the remaining ingredients.
- Stir, starting at the center, and gradually mix to make a smooth batter.
- Heat a heavy 12-inch griddle (or skillet) and grease it lightly.
- Using a ⅓ cup measuring cup, measure out pancakes and pour into griddle.
- Flip pancake after bubbles rise to surface and bottom turns light brown, about 2 to 4 minutes.
- Cook until the second side is lightly browned, about 2 to 4 minutes more.
Cooking Tip
You’ll know your pancakes are ready to be flipped once they begin to bubble on the edges.
Recipe contributed by Satellite Healthcare
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