Ripe, juicy blueberries.
What do you see or think of when you read these two phrases? I think of spicy, dark blue cobbler, cinnamon spiced blueberry pie, and quick breads combined with aromatic cinnamon.
Wake up your taste buds with the fall flavors of cinnamon and blueberries combined in a tender, golden brown pancake for breakfast. Plus, no one will be able to guess your secret ingredient---just a pinch of allspice. Just a pinch of warm, pungent spice that makes your taste buds say, " Wow! What is that?"
Note: Use a dry measuring cup to measure the liquid ingredients. Trust me. It works.
|I like to use the wire whisk attachment for my mixer to fluff|
flour with. It is lighter than a regular wire whisk.
- 2 cups of flour, fluffed in the bag with a wire whip, or sifted.
- 2 Tbsp. of sugar
- 4 tsp. of baking powder
- 1 tsp. of salt
- 1/2 tsp. ground cinnamon
- 1/8 tsp. ground allspice
- 1/4 cup of canola oil
- 1 egg
- 2 cups of water
- 1 cup of frozen blueberries
- Place all of the dry ingredients into a bowl.
- Stir to blend
- Make a depression in the center of the dry ingredients.
- Place the egg, milk, and canola oil into the dry ingredients.
- Beat by hand with a whisk just until smooth.
- Add 1 cup of frozen blueberries.
- Stir gently until the blue berries are evenly distributed in the batter.
- Put about 1 tsp. of canola oil on a griddle or large skillet and heat over medium heat. I use the high output burner on my gas stove and set the knob between 2.5-3. Regular burners about 4-5 (medium to medium low).
- Use about 1/3 to 1/2 cup of batter for each pancake.
- Cook pancakes until puffed and dry around the edges.
|Ready to turn - Full of bubbles and the pancake edges look dry.|
- Turn and cook the other side until golden brown.
|Do not flip your pancakes if they are any lighter than this.|
Your pancakes will not be completely done and taste
- Serve your favorite pancake syrup and butter, or whipped topping. Yum!
Have a crowd for breakfast? Use a bigger measuring cup.
|Syrup ready to heat in the microwave.|
Yield: 11-12 pancakes or 4-6 servings
I like to make this recipe on Sunday. Bill and I eat 3 each. Then, I freeze five or six left over pancakes for breakfast during the week.