Wild Blueberry Pancakes
Make your own pancake batter from scratch and toss in some blueberries for an added burst of flavour.
Servings 4
Calories 360kcal
Ingredients
- 1 cup wild blueberries fresh or frozen (thawed)
Dry Ingredients
- 1½ cups flour
- 3 tsp baking powder
- ½ tsp salt
- 3 tbsp sugar
Wet Ingredients
- 1 egg
- 1¼ cups milk
- 3 tbsp melted butter
- ½ tsp vanilla
Instructions
- Mix the dry ingredients.
- In a separate bowl, beat the egg the mix in the milk.
- Stir the wet ingredients into the dry ingredients until smooth.
- Stir in the melted butter and vanilla.
- In a separate bowl, toss the blueberries with a little flour to coat them.
- Gently fold the blueberries into the batter.
- Add about 2 tbsp of shortening or vegetable oil to a large frying pan and heat to medium-high.
- Ladle out portions into the pan and fry until bubbles form then flip them over.
- Cook for about a minute on the other side or until lightly browned.
Notes
You should be able to make eight, roughly five-inch diameter pancakes from this recipe.