Blueberry Pancakes
Ingredients: Pancakes
- 24 ounces flour
- 2 teaspoons salt
- 6 ounces sugar
- 1 tablespoon baking soda
- 2 tablespoons baking powder
- 3 pints of milk or buttermilk
- 6 eggs, lightly beaten
- 1 1/2 cups fresh blueberries, washed and rolled in sugar
- 3 ounces butter melted
Preparation: Pancakes
Combine in separate bowl:
- 24 ounces flour
- 2 teaspoons salt
- 6 ounces sugar
- 1 tablespoon baking soda
- 2 tablespoons baking powder
- 3 pints of milk or buttermilk
- 6 eggs, lightly beaten
- 1 1/2 cups fresh blueberries, washed and rolled in sugar
- 3 ounces butter melted
Gently fold dry ingredients into wet.
Cooking: Pancakes
- Brush the griddle or skillet lightly with oil; heat the oil until it’s moderately hot.
- Drop the batter onto the griddle using a 2 oz. ladle leaving about 1 inch of space between the pancakes.
- Cook the pancakes and so the undersides are brown. The edges begin to dry and bubbles begin to break the surface of the batter about three to five minutes.
- Turn the pancakes and cook them until the second side is brown repeat using the remaining batter.
- Serve the pancakes immediately or keep them warm uncovered in a slow oven to novel the pancakes longer than 30 minutes or they will become tough.
Orange Blueberry Compound Butter
Ingredients: Orange Blueberry Compound Butter
- 12 oz. butter slightly softened
- 2 oz. orange juice concentrate
- 4-6 oz. mashed fresh blueberries
Preparation: Orange Blueberry Compound Butter
- In a mixing bowl, mix butter, orange juice concentrate and blueberries until well blended.
Serving: Orange Blueberry Compound Butter
Spread a 1 ft piece of saran wrap out flat on a countertop and add blueberry butter mixture to the center and spread out slightly. Roll the butter into a tube shape and refrigerate until needed. Slice thinly when chilled and place slices atop pancakes, garnish with fresh blueberries and mint.
Makes: 20-30 pancakes
