Blueberry Crumb Pancakes
Ingredients
1 lb (loaf) un-sliced firm white bread, crumbled | ||
4 eggs | ||
1/2 cup sugar | ||
2 tsp vanilla | ||
3 cups milk | ||
2 tsp baking powder | ||
3 cups of fresh or frozen blueberries, rinsed and drained | ||
butter |
- In a large bowl, mix bread, eggs, sugar, vanilla, milk and baking powder.
- Beat until mixture is well blended and bread is finely mixed into a batter.
- Fold in the blueberries.
- Lightly butter a griddle or large saute pan and drop mixture by 1/4 cupfuls onto a preheated surface.
- Brown on one side, when you see bubbles start to form on the top, turn pancake over and brown on the other side.
- Serve hot topped with hot blueberry syrup and pats of butte
Recipe courtesy of The North American Blueberry Council
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