| Recipe: |
1 c. flour
1¼ t. baking powder
¼ t. cinnamon
¼ t. nutmeg
¼ t. salt
½ c. half-and-half
2/3 c. milk
3 T. packed brown sugar
2 T. butter, melted
1 egg
1 t. vanilla extract
¾ c. fresh or frozen blueberries
small amount of butter for frying
Mix dry ingredients (first five). In another bowl (or large measuring cup), mix half-and-half, milk, brown sugar, butter, egg, and vanilla. Stir liquid into dry ingredients until almost smooth (there may be a few lumps). Fold in blueberries. Loosely cover batter and let stand 20-30 minutes (batter will thicken). Heat griddle over medium-high heat, add a little butter to pan and spoon in batter. Flip when bottom side is brown and top is nearly “dry”.
Recipe: use 1/8 c. batter per pancake – makes 18 3” pancakes
Me: make 3 pancakes at a time in 10” skillet – makes 9-10 pancakes
These pancakes are super-delicious – they don’t even need syrup… just a little butter.
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