BLUEBERRY PANCAKES CRANMORE INN BED & BREAKFAST
Blueberry Pancake Ingredients:
1 1/2 cups all purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg beaten
3 tablespoons oil
1/2 cup blueberries (frozen or fresh)
1 tablespoon powdered sugar
Directions:
In a large bowl sift together the flour, baking powder, salt and white sugar. Make a well in the center and pour in the milk, egg and oil; mix until smooth. Puree blueberries and powdered sugar in a blender and add to mixture; mix well.
Heat lightly oiled griddle to medium high heat. Pour the batter onto the griddle using about ¼ cup for each pancake. Add a few fresh blueberries on top. Brown on both sides and serve hot with syrup or topping of choice.
