Blueberry Pancakes

[Guest guest]

Blueberry Pancakes

 

 

1 & 1/4 C sifted all-purpose flour (very important!)

3 tsp baking powder

1 tbsp sugar

1/2 tsp salt

1 beaten egg

1 cup milk

2 tbsp oil

1 cup drained blueberries (or other fruit sliced thin)

 

Sift together dry ingredients. Combine egg, milk, and

oil; add to dry ingredients, stirring just till

moistened. Bake on hot griddle, sprinkling the

blueberries on after you flip the pancakes. Makes

eight 4-inch pancakes.

 

Prepare at least 10 minutes ahead and let the batter

sit until you are ready to cook. Allow to cook on one

side until you see bubbles forming; then flip pancakes

to cook other side, but DO NOT flatten them with your

spatula.

 

 

 

 

 

 

[Guest guest]

I was wondering about this recipe. You said you sift the flour. I

have never sifted flour when making pancakes. I use either buckwheat,

corn or WW flour. I don't have any problems with the way they come

out. Does sifting make them a lot lighter? Why does it make a big

difference. If it does I'll try it.

 

Thanks

GB

 

, GeGee Lite

<chilifrenchfries wrote:

>

> Blueberry Pancakes

>

>

> 1 & 1/4 C sifted all-purpose flour (very important!)

> 3 tsp baking powder

> 1 tbsp sugar

> 1/2 tsp salt

> 1 beaten egg

> 1 cup milk

> 2 tbsp oil

> 1 cup drained blueberries (or other fruit sliced thin)

>

> Sift together dry ingredients. Combine egg, milk, and

> oil; add to dry ingredients, stirring just till

> moistened. Bake on hot griddle, sprinkling the

> blueberries on after you flip the pancakes. Makes

> eight 4-inch pancakes.

>

> Prepare at least 10 minutes ahead and let the batter

> sit until you are ready to cook. Allow to cook on one

> side until you see bubbles forming; then flip pancakes

> to cook other side, but DO NOT flatten them with your

> spatula.

>

>

>

>

>

>

>