Favorite Blueberry Pancakes
Favorite Blueberry Pancakes recipe
Yield
4 servingsPrep
15 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | cups |
all-purpose flour
sifted |
|
| 3 | teaspoons |
baking powder
|
|
| 1 | tablespoon |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 1 | cup |
milk
|
|
| 2 | tablespoons |
vegetable oil
|
|
| ¾ | cup |
blueberries
fresh or frozen, drained |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 296 | ml |
all-purpose flour
sifted |
|
| 15 | ml |
baking powder
|
|
| 15 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1 | each |
eggs
beaten |
|
| 237 | ml |
milk
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 177 | ml |
blueberries
fresh or frozen, drained |
|
Directions
Stir together dry ingredients.
Combine egg, milk, and salad oil; add to dry ingredients, stirring just until moistened.
Bake on hot griddle.
When undersides on pancakes are nicely browned, sprinkle about 2 tablespoons of drained blueberries over each cake.
Turn, brown other side.
