Name: Blueberry Pancakes
Yield: Makes 4 servings
Ingredients: 1 cup plus 2 tablespoons cake flour; 1 cup all purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 2 cups whole milk; 2 large eggs; 3 tablespoons unsalted butter, melted, plus additional melted butter; 2 1/2-pint baskets blueberries; Maple syrup

This breakfast treat is from Migis Lodge.

Recipe information

Yield
Makes 4 servings

Ingredients

1 cup plus 2 tablespoons cake flour

1 cup all purpose flour

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 cups whole milk

2 large eggs

3 tablespoons unsalted butter, melted, plus additional melted butter

2 1/2-pint baskets blueberries

Maple syrup

Preparation

Step 1
Whisk cake flour, all purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.
Step 2
Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.

TagsPancake New England American Cake Flour Flour Blueberry Berry Fruit Main Breakfast Nut Free Vegetarian Quick Easy Saute Summer Bon Appétit

Recipe notes

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