Mom's Famous Blueberry Pancakes
"This is our daughters most loved pancakes, and she does request them every year for her birthday, when she comes home to Canada from Florida, where she is now living. I have made this recipe for many, many years."
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 1⁄4 cups flour
- 2 teaspoons sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1 1⁄4 cups buttermilk
- 1⁄2 teaspoon baking soda
- 2 tablespoons melted unsalted butter
- 3⁄4 cup small wild blueberries
directions
- Sift flour, sugar, baking powder& salt into a bowl.
- In medium bowl, beat egg and stir in buttermilk and baking soda.
- With egg beater, beat flour mixture just till smooth (very little.) Stir in melted butter and blueberries with a large spoon.
- Pour batter by 1/4 cup measure onto griddle.
- Served with Canadian Maple Syrup and a bit of whipped cream.
- Enjoy!
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Reviews
-
Scandigirl Skafte daughter's boyfriend gives this recipe a 5-star rating and a two delicious thumbs up. Now, I can make this recipe anytime I want to enjoy and to surprise my girlfriend! -
Thank you for sharing your wonderful recipe Scandigirl, which I will make again often. I loved it, this quick and easy to make recipe provided amazing pancakes that were, soft, tender, sweet with a lovely flavor. The tiny blueberries were excellent in these pancakes, just a little burst of blueberry flavor was perfect. Garnished with a little butter and maple syrup for a wonderful breakfast. -
These were AMAZING!!! My kids loved them and I will make this recipe again, and again, and again! Thanks for sharing this great and easy recipe! -
These were so scrumptious. We put all dry ingredients into a bowl then mixed in egg, milk and butter. Gave it one last stir when we put the berries in. So very easy to make. Thank you for posting. -
Wow, great pancakes! My two year old loves them too. These are so easy to make. I used thawed out frozen blueberries but added a tsp of sugar to them just because the ones I buy at the grocery store are a little too tart. I also didn't have unsalted butter so I used regular salted butter and they still came out delicious! The only problem I had was that after step #3 do you add the dry ingridients to the liquid or the liquid to the dry? I don't know if that matters but I'm not an expert cook so little things like that stump the novice cooks like me! Thanks for posting.
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RECIPE SUBMITTED BY
Scandigirl
Canada
<p>I'm Danish-Canadian! I immigrated to Canada in 1968 and lived in B.C. until 1979, then we had the wonderful opportunity to live in Hawaii for almost 3 years. We moved to Southern Ontario in 1982. Of profession, I'm a Doctor of Human Biochemistry, specializing in Nutrition, a Doctor of Homeopathic Medicine, and a Registered Nutrition Consultant Practitioner, I have my own full time practice. <br />My passion is cooking! I have tested and tried over 10.000 recipes over the last 30 years on my beloved husband who is now residing in a Long Term Facility with Dementia, so I have to make meals for one, healthy and simple. />My pet peeve is too much garlic in a creamy rich sauce. <br />My favourite cookbook is the one I have made myself over the past 40 years. <br />My interests are knitting Scandinavian socks, sweaters, reading. If I had a month off I would visit our adult children and 4 year old Granddaughter, who resides in British Columbia and Florida, and cook them their favorite meals.</p>
