Tried and True Recipe: Blueberry Pancakes

Here's the premiere post of my brand new blog series: Tried and True Recipes. TNT recipes are those great, no-fail recipes that you reach for again and again. See my previous post to learn more. 

Homemade blueberry pancakes have been a staple for my family for years. They are the pinnacle of Sunday brunches and most recently, Friday lunches, as we abstain from meat on this day of the week. Add the fact that we grow and freeze our own blueberries and you have one spectacular pancake. We typically reach for the Bisquick mix to make pancakes, but last year I found a wonderful pancake recipe from Annemarie's famous Betty Crocker cook book from 1950. According to Pinterest, this is one popular cook book! Recipe follows photos. . .

Blueberry Pancakes

(click here for printable recipe)

Ingredients: 

1 egg

1-1/4 cups buttermilk

1/2 tsp. baking soda

1-1/4 cups all-purpose flour

1 tsp. sugar

2 tbsp. soft butter

1 tsp. baking powder

1/2 tsp. salt

1/4 to 1/3 cup frozen blueberries

Directions:

In a bowl, combine eggs, milk, and baking soda. Beat until foamy. Beat in flour, sugar, butter, baking powder, and salt. Make sure you don't over beat. Pour frozen blueberries in (don't bother rinsing them unless you see ice), and stir gently with a spoon. 

Heat griddle and grease with butter. Here's a tip on how to grease: take a stick of butter straight from the fridge and unwrap it at one end. Using the other end as a handle, slide the butter stick over the entire surface of the griddle. Place butter back in fridge until you have to grease again. Using a ladle, pour batter on hot griddle. Test and adjust amount of batter you need for a pancake in your preferred diameter. (Hey, every family is different. Some like it big, others small!) Once the pancakes' edges are firm and you see large bubbles in the middle, it is time to flip. First, use a large spatula to cut and separate the pancakes that are touching, then flip! 

As soon as the other side is brown the pancakes are ready to eat. You can have them right off the griddle or you can place them in a warm, glass baking dish and put them in a warm oven. They will be still nice and butter-melting-warm when it's time to eat!

Yield: 16 4" pancakes.

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Next TNT recipe will be posted on February 24!