New Basic Blueberry Pancakes
From Recipes
| Summary | |
|---|---|
| Prep time | 20 min + 20 min |
| Cook time | 10 min |
| Source | The New Basics Cookbook |
| Yield / serves | 18 3" pancakes |
| Rating | Delicious! |
Ingredients
| 1 c | unbleached, all-purpose flour |
| 1 1/4 t | baking powder |
| 1/4 t | ground cinnamon |
| 1/4 t | freshly grated nutmeg |
| 1/4 t | salt |
| 3/4 c | half-and-half |
| 6 T | milk |
| 3 T | light brown sugar, packed |
| 2 T | unsalted butter, melted and cooled |
| 1 egg | |
| 1 t | vanilla extract |
| 1/2 t | grated lemon zest |
| 3/4 c | fresh blueberries or raspberries |
| unsalted butter for cooking the pancakes | |
| granulated or confectioners' sugar | |
| 1 c | Orange Butter |
Preparation
- In a medium-size mixing bowl, toss together the flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, stir the half-and-half, milk, brown sugar, butter, egg, vanilla, and lemon zest until smooth.
- Stir the liquid into the dry ingredients until almost smooth; there may be some lumps. Fold in the blueberries, and let the batter stand, loosely covered, for 20 minutes.
- Heat a griddle over medium-high heat, then butter it lightly. Gently drop the batter by heaping tablespoons (1/8 cup), and cook until the bottoms are golden and bubbles are popping on the surface, about 1 minute. Turn, and cook 1 minute on the other side. Repeat, using up all the batter. Sprinkle the pancakes with sugar, and serve with Orange Butter.
