Blueberry Pancakes

Recipe Ingredients

1 cup	62g / 2.2oz	Cake flour - plus
2 tablespoons	30ml	Cake flour
1 cup	62g / 2.2oz	All-purpose flour
1/4 cup	49g / 1.7oz	Sugar
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt
2 cups	474ml	Whole milk
2 cups	396g / 13oz	Eggs (large)
3 tablespoons	45ml	Unsalted butter - melted, plus
		Additional melted butter
2		Baskets blueberries - (1/2 pint ea)
		Maple syrup - as needed

Recipe Instructions

Whisk cake flour, all-purpose flour, and next 3 ingredients in large bowl. Whisk milk and eggs in medium bowl. Gradually whisk milk mixture into dry ingredients. Mix in 3 tablespoons melted butter.

Heat griddle or 2 heavy large nonstick skillets over medium heat. Brush lightly with additional melted butter. Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute. Divide pancakes among plates. Serve with syrup.

This recipe yields 4 servings.

Source:
Bon Appetit, August 2002

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