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Yummy Blueberry Pancakes

Making Blueberry Pancakes

Bring out the electric griddle and thrill your family with these delicious blueberry pancakes.  Fluffy, tender and loaded with fresh blueberries, this recipe is simple and takes no time to make.

Using your electric griddle when making pancakes is one of the best uses of your griddle.  The large cooking surface allows you to put multiple pancakes on at one time.  The better griddles have even heat over the entire surface, meaning that all of the cakes will cook at the same rate.  Plus, flipping your pancakes is a breeze.  There is no pan edge to have to wrestle with, your spatula will be able to flip the cake without any obstacles.

Blueberry Pancakes

Ingredients

* 3/4 c. flour
* 1 tbsp. sugar
* 1 tsp. baking powder
* 1/2 tsp. salt
* 1 tbsp. butter
* 1 egg at room temperature
* 3/4 c. milk
* 1/2 c. blueberries, washed and drained
* additional butter for the griddle surface

Kitchen Utensils

* your electric griddle.
* large bowl.
* mixing spoon.
* medium-size bowl.
* whisk.
* measuring cups and spoons.
* spatula.

Preparing The Pancakes

1. In a large bowl, sort together the flour, sugar, baking powder, and salt. Set the bowl aside.
2. Melt the butter in a little pan.
3. Split the egg into a medium-size bowl, then add the milk and melted margarine.
4. Whisk until everything is well combined.
5. Incorporate the flour mix to the egg mixture. Whisk once again up until all of the ingredients are well mixed together.
6. Set the temperature on the griddle to medium.  Place a dab of butter on the surface.  When it begins to bubble, your griddle is ready.

7. Use a measuring cup or a small ladle to spoon the batter into the pan. Put some blueberries on top of each pancake.
8. Prepare your pancakes on medium heat till small bubbles appear on the top.
9. When your pancakes are light brown on the bottom, use a spatula to see. Turn them over with the spatula when they are.
10. Let the pancakes cook for another few minutes until the pancakes are light brown on the other side.
11. Remove your pancakes and put them on plates to enjoy!

 

Oatmeal Cookie Pancakes

This recipe is outstanding if you need to feed a large group.  Your electric griddle is perfect for pancakes and this recipe is a real crowd pleaser.  The ingredients are similar to those found in a traditional oatmeal cookie recipe.  Adding buttermilk to the batter makes the mix very creamy and very rich.

Ingredients

  • 1 1/2 Cup all-purpose flour
  • 3/4 Cups old-fashioned oats
  • 2 Tablespoons packed brown sugar
  • 2 Teaspoons baking powder
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 3/4 Teaspoons ground cinnamon
  • Big pinch of freshly ground nutmeg
  • 2 large eggs
  • 2 Cups buttermilk
  • 1 Teaspoon pure maple syrup
  • 1/4 Cup (1/2 stick) butter, melted and cooled, plus more for the griddle or pan

oatmeal cookie pancakes

Directions

Place a rack in the center of the oven and preheat to 200 degrees. This will help keep the cooked pancakes warm while you finish the entire batch.  You can also use the warming rack on your electric griddle if it has one.

In a large bowl, whisk together flour, oats, brown sugar, baking powder, baking soda, salt, and spices. Set aside.

In a medium bowl, whisk together eggs, buttermilk, maple syrup, and melted butter. Add the buttermilk mixture, all at once, to the flour mixture and fold together with a spatula until all of the flour is incorporated. Fold in the raisins. Let stand for 5 minutes.

Heat griddle over medium heat and add a touch of butter to melt. Spoon or pour batter onto the hot griddle. Heat until the bottom is browned and the top is bubbly. Flip and cook through, about 2 minutes on each side. Place on a heatproof plate in the oven to rest until ready to serve. Serve with pure maple syrup and watch the happiness.

Pancakes should never be turned more than once.  They are fairly delicate and turning them often can cause them to break.  A trick to knowing when to turn a pancake is to peak at the side on the griddle.  Use your pancake turner to gently lift up an edge and see how brown the cake is.

If you haven’t used buttermilk before, this is a great way to try it.  Buttermilk is the liquid left over after butter is made.  It’s generally low fat and can be easier to digest.  Plus, it tastes great!