ANY­TIME FLUFFY BLUE­BERRY PAN­CAKES

The Sun Times (Owen Sound) - - LIFE -

Serves: 2-4 (Makes 8 pan­cakes) Start to fin­ish: 35 min­utes (Ac­tive Time: 15 min­utes) Pre­pare In­gre­di­ents:

1 cup (250 mL) all-pur­pose flour 2 tbsp (30 mL) sugar 2 tsp (10 mL) bak­ing pow­der 1/4 tsp (1 mL) bak­ing soda 1/2 tsp (2.5 mL) salt 3/4 cup (180 mL) milk 1 large egg 2 tbsp (30 mL) veg­etable oil 1/4 tsp (1 mL) vanilla ex­tract Veg­etable oil spray 1/2 cup (125 mL) blue­ber­ries

Gather Cook­ing Equip­ment:

Whisk Spat­ula Plate Rub­ber spat­ula 2 bowls (1 medium, 1 small) 12 inch (30-cm) non-stick skil­let 1/4 cup (60-mL) dry mea­sur­ing cup 1 tbsp (15 mL) mea­sur­ing spoon

Start Cook­ing:

In medium bowl, whisk to­gether flour, sugar, bak­ing pow­der, bak­ing soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla un­til well com­bined. Add milk mix­ture to flour mix­ture and stir gen­tly with rub­ber spat­ula un­til just com­bined (bat­ter should re­main lumpy). Let bat­ter sit for 10 min­utes be­fore cook­ing. Spray skil­let with veg­etable oil spray and heat over medium heat un­til hot, about 1 minute.

Use 1/4-cup (60-mL) dry mea­sur­ing cup to scoop bat­ter into skil­let. Re­peat 2 more times, leav­ing space be­tween mounds of bat­ter (you want 3 pan­cakes to cook up sep­a­rate from one an­other).

Sprin­kle each pan­cake with 1 ta­ble­spoon (15 mL) blue­ber­ries. Cook un­til bub­bles on sur­face be­gin to pop, 2 to 3 min­utes. Use spat­ula to flip pan­cakes and cook un­til golden brown, 1 to 2 min­utes. Trans­fer pan­cakes to plate. Re­peat with re­main­ing bat­ter in 2 more batches. Turn off heat. Serve.

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