Monday, July 4, 2011

Red, White, and Blueberry pancakes!

This morning I got up and decided to make pancakes for the hubby. We happened to have some fresh blueberries and strawberries so of course I decided to make red, white, and blueberry pancakes in honor of the July 4th holiday. I did not have any pancake mix but we usually keep all types of baking goods around (mostly because my hubby is the baker in this family) so I decided to look up a simple pancake recipe and it turned out pretty great.

I made the basic pancake batter below and dropped the blueberries on right before flipping. I then kept them all warm in a 200 degree oven as the recipe stated. Once they were all done I stacked 3 on a plate and buttered them then drizzled some blueberry syrup (one of my favorites) then a little whipped cream in the middle and blueberries and strawberries all around. Very festive and fun to eat!

Happy Birthday America!

Husband rating - 3 stars and stripes

 Here is a look of the pancakes upside down (or right side up) depending on how you like them stacked on your plate

Recipe adapted from - Basic Pancake Recipe
Serves 4
1 cup all-purpose flour, (spooned and leveled)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted, or vegetable oil
1 large egg
1 tablespoon vegetable oil
Assorted toppings, such as butter, maple syrup, confectioners' sugar, honey, jams, preserves, sweetened whipped cream, or chocolate syrup

1. Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven. In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

2. In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).

3. Heat a large skillet (nonstick or cast-iron) or griddle over medium. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel.

4. For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).

5. Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You'll have 12 to 15 pancakes.) Serve warm, with desired toppings.

Check out this article on variations of the basic pancake and how to freeze and store them - Pancake variations

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