Light And Fluffy Blueberry Pancakes

1. Have all of your ingredients ready and in place before you heat up your pan. 2. Use a 12” cast iron skillet or grill pan if possible. If not a 12” non-stick pan will do. 3. Make sure to season your pan well with vegetable oil just before you pour in the batter so the oil will not smoke and burn. 4. Cook your pancakes on low to medium low and adjust accordingly as your pancakes cook. Sometimes the pan will be to hot and will burn the bottom of your pancake turn heat to low if this happens. Give it a few minutes then turn up to medium low again. 5. DO NOT MIX YOUR BLUEBERRIES INTO THE BATTER. This will leave streaks and turn the batter purple. Cook (don’t’ cheat the time) the pancakes for 1 minute on first side and add 8 to 10 blueberries on top, cook 1/2 minute more, flip and cook for 1 minute on the other. Keep your eye on the heat. If you see that the pancakes are cooking up before the recommended cook time lower heat. 6. Use a ¼ measuring cup to pour the batter. 7. Place the cooked pancakes on a baking rack and put them in a pre-heated over at 200 F to keep them warm while the rest of the pancakes are being cooked. 9. It’s important to whisk in separate bowls dry ingredients then the wet BEFORE you combine them. Once the leveling agents, (baking powder & baking soda get wet they start to go to work. If you wait to long to start to cook the gas bubbles will dissipate and you will end up with flat tough pancakes. 10. Make sure to season the pan with the oil every time you make a new batch
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Cristina Ferrare
Nutrition per serving    (USDA % daily values)
CAL
216
FAT
28%
CHOL
17%
SOD
33%
Uploaded by: Cristina Ferrare

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Ingredients for 10 servings

1 cup fresh blueberries

2 cups of whole milk

1 tablespoon fresh lemon juice

3 tablespoons of melted butter, cooled

1 egg, slightly beaten, set aside

2 cups (10 ounces) all-purpose flour

½ teaspoon salt

2 tablespoons sugar

½ teaspoon baking soda

2 teaspoons baking powder

2 tablespoons vegetable oil

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