Floofy Blue-Boober Pancakes
Recipe is from the Fanny Farmer cookbook.
1/2 to 3/4 cup milk (I like the batter thinner, so I put close to 1 cup)
2 tablespoons melted butter
1 cup white flour
2 teaspoons baking powder
2 tablespoons sugar
1/2 teaspoon salt.
1/2 cup blueberries (fresh or frozen)
Beat the milk, butter and egg in a mixing bowl.
In a 2nd bowl, mix the flour, baking powder, sugar and salt and add them all at once to the wet ingredients, stirring just enough to dampen the flour. Fold in blueberries. If mix seems too thick, you can add milk to thin the batter.
Lightly grease a griddle or frying pan and set over medium heat. For small pancakes, drop about 2 tablespoons of batter onto the pan. For larger pancakes, use approx 1/4 cup. Bake on griddle until the cakes are full of bubbles on the top and the undersides are lightly browned. Turn with spatula and brown the other side.