Blueberry Pancakes
1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed
In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Blueberry Syrup
Fresh blueberries, with just a hint of lime juice, adds a refreshing twist to this favorite pancake syrup.
2 cups fresh or frozen blueberries
1/2 cup water
1/3 cup sugar
2 teaspoons lime juice or lemon juice
In am medium saucepan combine 1 cup of the blueberries, the water, sugar, and lime or lemon juice. Cook and stir over medium heat for 2 to 3 minutes or until sugar dissolves. Bring to boiling. Reduce heat and simmer, uncovered, for 15 to 20 minutes or until slightly thickened, stirring occasionally.
Stir in the remaining 1 cup blueberries and cook, stirring occasionally, 2 to 3 minutes more or until blueberries become soft. Serve warm. Cover and refrigerate remaining syrup for up to 1 week. Makes 1 cup.
Always Kiss The Cook
