Ingredients
-
1
-
3
-
2 1/4
-
1/4
-
2 1/2
-
3/4
-
1
-
1/2
-
-
-
-
-
-
-
Directions
Blueberry Pancakes, Milk-free, Egg-free, A seriously delicious recipe We pick our wild blueberries here in August, and freeze 75% of our pickings They are smaller (not tiny), making them perfect for these pancakes Recipe is from The Milk-Free Kitchen , Best blueberry pancake recipe Ive made! Didnt have any milk, so I tried this recipe instead of my usual I got the accolades from the family that it was their favorite Ive ever made!, These came out delicious! They were easy to throw together, in a pinch, when I ran out of eggs and milk I ended up using unsalted butter, instead of margarine and increased the frozen blueberries to 3/4 cup Honestly, no need for butter or syrup I snacked on the first pan, while the second one cooked
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Steps
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1
Done
|
Sift Flour, Sugar, Baking Powder, and Salt Together Into Medium Mixing Bowl. |
|
2
Done
|
Melt 2 1/2 Tbsp Margarine in Frying Pan Until Melted; Be Sure to Tip the Pan Side to Side to Coat/Grease All Over. |
|
3
Done
|
Pour Melted Margarine in a Small Bowl, Add Water and Egg (if You Want to Add Egg); Mix Well. |
|
4
Done
|
Mix Blueberries With Dry Ingredients, Just Before Adding the Liquids. |
|
5
Done
|
Stir Liquid Mixture Into the Dry Ingredients Until It Is Thoroughly Moistened; It Is Ok If This Batter Is Lumpy. |
|
6
Done
|
Cook the Pancakes Over Medium-High Heat on the Stove-Top (or 375f on Electric Frying Pans); Cook Pancakes Until the Tops Are Bubbly and the Bottoms Browned; Turn the Pancakes Over to Cook Other Side (approxiamtely Four Minutes Per Side). |
|
7
Done
|
Serve Hot With Margarine, Honey, Brown Sugar or Maple Syrup. |
|
8
Done
|
Actual Cooking Time Will Depend on the Size of the Pan You Are Using; I Have a Small Frying Pan, So I Have to Do These Individually; My Mom Has a Griddle Large Enough to Cook Them All at Once. |
