Blueberry Pancakes

1 1/2 cups all-purpose flour
1 t salt
3 T sugar
1 3/4 t double-acting baking powder
1/4 t cinnamon
pinch nutmeg
1 0r 2 slightly beaten eggs
3 T melted butter
1 1/4 cups milk
1 t vanilla extract
3/4 cup whole blueberries

Sift dry ingredients together into a large bowl. Combine wet ingredients in another bowl. Mix the liquid ingredients into the dry ingredients. Don't over beat, give just enough strokes to barely moisten the dry ingredients. Ignore the lumps. Refrigerate the batter for at least 1/2 hour and as much as 6.

Get the griddle or frying pan hot enough that a few drops of water bounces and jumps when dropped onto it. Spoon batter onto frying pan. Drop 4 or 5 blueberries onto each pancake before turning it over.

Serve with syrup and sausages or bacon.

Makes about 14 4" pancakes.


Dropping the blueberries onto the pancakes instead of into the batter assure even distribution of fruit and avoids turning the batter an unappetizing blue. This technique works with other berries as well. Try whole raspberries, blackberries or sliced strawberries.

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