There’s nothing like pancakes made with fresh blueberries. In season, New Jersey is resplendent with local farms where you can “pick your own”. Out of season, these little gems are a bit pricier, but so worth it.
Print This Recipe
Prep Time: 15 Minutes
Cook Time: 15 Minutes
Total Time: 30 Minutes
Servings: 12 pancakes
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 1/4 teaspoons white sugar
- 1 egg
- 1 cup milk
- 1/2 tablespoon butter, melted
- 1/2 cup fresh blueberries, thawed
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. Garnish with powdered sugar and a sprinkling of blueberries.
We had SUCH a great stay at your inn and was wondering if we could have your recipe for the Croissant French toast. I would LOVE to surprise my husband over this THANKSGIVING weekend.