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Recipe Summary

Yield:
about twelve 4- inch pancakes
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Homestyle Recipes

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