Blueberry Pancakes

Oxmoor House
about twelve 4- inch pancakes


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2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon salt
1 1/2 cups milk
2 eggs, beaten
3 tablespoons butter or margarine, melted
1 (16 1/2-ounce) can blueberries, drained


Combine dry ingredients in a mixing bowl. Combine milk, eggs, and butter; stir into dry ingredients. Fold in blueberries.

For each pancake, pour 1/4 cup batter onto a hot, lightly greased griddle. Cook until tops are covered with bubbles and edges appear slightly dry. Turn and cook until bottom sides are browned. Serve hot with butter and syrup.

Created date

February 2010