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Blueberry Muffin Pancakes with Powdered Sugar and Lemon
Blueberry Muffin Pancakes with Powdered Sugar and Lemon
A few weeks ago, I bought an electric skillet at the Goodwill Store. My parents always had one, and I thought it would be a good idea to have one, just in case Bertha was broken. Then, when Father’s Day came, I was reminded of the wonderful pancakes my father would make in the electric skillet on Sunday mornings. This morning, with fresh blueberries in hand, I continued the Boswell tradition by making pancakes in the electric skillet.
When I buy blueberries, I use some of them for pancakes, and the rest for making Blueberry Muffin Morning Cake. But, it’s getting hot, and I really don’t want to heat Bertha if I don’t have to. Why not combine the two?
You have to try these pancakes. Making pancakes from scratch is really easy. As a matter of fact, you can just put the dry ingredients together and put them in a sealed bag for later use. Then you only have to add the liquid ingredients.
The thing to making these like blueberry muffins is the addition of brown sugar. You don’t need much, and it needs to be sifted. When you put brown sugar in the sifter, a lot of the sugar will remain in the sifter – that’s okay, you don’t need that much brown sugar in the first place.
Recipe: Blueberry Muffin Pancakes
Ingredients
- 1 1/2 cups all-purpose flour
- 2 tablespoons white sugar
- 3 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 tablespoon brown sugar
- 1 1/4 cups milk
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon ground cinnamon
- 3 tablespoons melted butter
- 1 cup fresh blueberries
- 1 tablespoon vegetable oil for the pan
Instructions
- Preheat a skillet to 350.
- Put the flour, white sugar, baking powder and salt in the sifter and sift the contents into a medium-sized bowl.
- Put the brown sugar in the sifter and sift it over the ingredients in the bowl. Don’t worry if not all the brown sugar sifts in, you don’t need that much.
- Add the milk and stir completely.
- Add the egg and stir completely.
- Add the vanilla, cinnamon, and melted butter, then whisk to incorporate all the butter.
- Add the blueberries and gently fold them in.
- Put the oil into the skillet when it has reached the proper temperature.
- Using a large spoon or ladle, pour the batter to make cakes. When you see large bubbles form on top of the cake, it is time to gently turn the pancake over, about 3 minutes. Let it cook for another minute or two, then remove to a plate or tortilla warmer.
Variations
Melt more butter to pour over the pancakes, then squeeze lemon juice over, and put powdered sugar over the pancakes.
Preparation time: 5 minute(s)
Cooking time: 5 minute(s)
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: USA (Traditional)
My rating
Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.
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Thank you, I have recently been searching for this recipe for ages and yours is the best I’ve found so far.
Very good post!
Thanks! I hope you liked them, and if you liked those, you can try the Eggnog French Raisin Toast – Noël en Juillet for something a little different.
Man, those look sooo good. Thanks for posting!