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Blueberry Pancakes
Source: Pretend Soup
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Active Time:  20 Minutes
Total Time:  20 Minutes
Yield:  About 6 four-inch pancakes
To the grown-ups: To simplify this rather complicated recipe, you can combine the dry ingredients to make a pancake mix first - then your child gets to make the batter and cook the pancakes. Don't forget that simple tasks like breaking eggs and beating with a whisk are especially interesting and exciting to young children. Five- and six-year-olds might want to help prepare the mix, too, or help wash the berries.
RECIPE INGREDIENTS
Pancake Mix; sift together (can be made ahead):
3/4 cup flour
1/2 teaspoon salt
1 tablespoon sugar
1 teaspoon baking powder
When ready to cook:
1 egg
3/4 cup milk
1 tablespoon melted butter
or margarine for the pan
1/2 cup blueberries (more or less)
Extra butter for the pancakes
Syrup
Tools: Strainer or colander,  pan for melting butter, 2 medium bowls, pie pan,  pitcher, whisk, wooden spoon, 1/2 cup measure, 1/4 cup measure, small ladle, skillet, serrated dinner or plastic picnic knife, spatula, plates and forks for eating!
Blueberry Pancakes Recipe at Cooking.com
DIRECTIONS
Preliminary: Grown-up combines the mix in a medium-large bowl, melts the butter, and washes or drains the berries.
Break the egg into another medium-sized bowl. Add the milk and melted butter, and whisk until well blended.
Pour the wet into the dry, and whisk "until you can't see the flour anymore."
Heat the pan. Add "1 slice" (1 to 2 teaspoons) butter to the hot pan. (Note: Let your child slice the butter. The amount doesn't have to be exact.)
Use a plastic 1/2 measure with a handle or a ladle with a short handle to pour about 1/2 cup of batter (more or less) into the pan at a time.
Place 6 blueberries on top of the pancake.
When little bubbles form on the top surface, use the spatula to peek at the bottom. If it is golden brown, that means it's time to flip the pancake over.
After the pancake is flipped, wait a minute or two, then peek at the bottom. When it is golden, remove to a plate. Add butter and syrup and eat!
NOTE: You can use frozen berries, defrosted and drained, if berries are out of season.
Cooking Hints and Safety Tips:
  • Here's a great idea to help your child measure the milk: First pour some milk into a small lightweight pitcher with a spout. Put two measuring cups (1/2 cup and 1/4 cup) in a pie pan. Let your child pour into the measuring cups from the pitcher, and if milk spills or runs over, no big deal! It stays in the pie pan. This reduces mess-anxiety on everyone's part and streamlines cleanup.


  • If you have an electric skillet, by all means use it. This makes the cooking safer because you can put it on a table at a more accessible level.


  • During the cooking, stay near the pan at all times. Remind younger children that the pan is very hot and they don't want to touch it with their hands. That's why they use the spatula.


  • Cook one pancake at a time. It's easier for your child to flip it if there is plenty of room in the pan.


  • When the pancake is ready to turn, loosen it before your child takes over the flipping. Younger children may need you to guide them through the whole process the first few times. If you are using a stove, turn the heat off before flipping and back on again as soon as you are finished.












Recipe reprinted by permission of Ten Speed Press. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  About 6 four-inch pancakes
Calories: 117
Fat. Total: 4g
Fiber: 1g
Carbohydrates, Total: 17g
Sodium: 259mg
% Cal. from Fat: 31%
Cholesterol: 43mg
Protein: 4g
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