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Organic Blueberry Pancakes

Organic Blueberry Pancakes

Joan Dahl Lussier

Roadhouse Café, www.roadhousecafe.net, Belchertown, MA

Ingredients:

  • 1 2/3 cup organic milk
  • 3 eggs
  • ½ cup canola oil
  • 2/3 cup evaporated cane juice
  • ½ tsp salt
  • 2 ½ cups flour
  • 5 tsp baking powder
  • 1 cup blueberries, washed
  • Butter for skillet
  • Maple syrup

Method:

Beat the milk, eggs, oil, cane juice and salt together with hand a mixer for.2 minutes, on medium speed, until smooth. In separate bowl mix together the flour and baking powder. Combine the two mixtures, stirring no more than 20 seconds (batter will be lumpy; this is ok!).

Melt ½ teaspoon of butter (or canola oil) in the skillet (you'll add butter before each batch). Pour ½ cup of batter into the heated skillet. Drop a generous amount of blueberries onto the batter. Cook over medium heat until bubbles form and the pancake looks golden brown when you lift the edges. Flip, and cook another 2-3 minutes. Repeat the process until all the batter is used. Serve with maple syrup and butter.

Serves 5