Blueberries add juicy pops of flavor to griddle cakes.
- 1 1/4 cups sifted flour
- 2 teaspoons baking powder
- 1 teaspoons salt
- 2 tablespoons sugar
- 1 egg
- 1 cup milk
- 1 cup blueberries
- 1 teaspoons vegetable oil
- Butter and maple syrup, ,for serving
Sift together the flour, baking powder, salt and sugar. Beat the egg with the milk.
Pour the egg-milk mixture into the flour mixture and beat well. Gently fold in 1/2 cup of the blueberries.
Using a paper towel, grease a large, heavy griddle or skillet with a thin film of vegetable oil, then heat over medium heat until very hot.
Use about 1/4 cup of batter to form each griddle cake. Cook in the hot pan until bubbles form on the surface and the edges are dry. Turn and cook until the other side is golden brown.
Serve with butter, maple syrup and remaining blueberries.
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Recipe reprinted by permission of World Publication, LLC. All rights reserved.
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