Fresh Blueberry Pancakes Food

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BLUEBERRY PANCAKES

Steps:

• Preheat griddle over medium heat. Stir together the flour, baking powder, nutmeg, cinnamon and sugar, set aside.
• In a medium bowl, stir together the egg, yogurt, milk and oil. Gradually stir in the flour mixture, then fold in the blueberries.
• Pour batter onto hot greased griddle, two tablespoons at a time. Cook over medium heat until bubbles pop and stay open, then turn over and cook on the other side until golden.

BLUEBERRY PANCAKES

Steps:

• Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.
• Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side.

FRESH BLUEBERRY PANCAKES

Steps:

• Combine the flour, baking soda and salt in a small bowl.
• Whisk the eggs in a medium bowl; whisk in the buttermilk and margarine.
• Stir the dry ingredients into the wet until just incorporated.
• Heat a greased skillet or griddle over medium heat. Ladle 1/4 cup of batter per pancake into skillet. Place several fresh blueberries on top of the pancakes. Cook until bubbles form and bottoms are golden brown, about 3 minutes. Turn carefully; cook until set, about 2 minutes; repeat with remaining batter. Sprinkle with confectioners' sugar.

BLUEBERRY PANCAKES

Steps:

• Whisk lemon juice and milk in medium bowl or large measuring cup; set aside to thicken while preparing other ingredients.
• Whisk flour, sugar, baking powder, baking soda, and salt in medium bowl to combine.
• Whisk egg and melted butter into milk until combined.
• Make well in center of dry ingredients in bowl; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
• Heat 12-inch nonstick skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil and brush to coat skillet bottom evenly.
• Pour 1/4 cup batter onto 3 spots on skillet; sprinkle 1 tablespoon blueberries over each pancake.
• Cook pancakes until large bubbles begin to appear, 1 1/2 to 2 minutes.
• Using thin, wide spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer.
• Serve immediately, and repeat with remaining batter, using remaining vegetable oil only if necessary.