Blueberry Pancakes
Blueberry Pancakes. Stir with a fork until well blended. Baking soda (or bi carb soda) activates best when used with an acidic ingredient.
Whisk the egg, milk, and melted butter into the dry ingredients until just combined. To make the batter, crack the egg into a large mixing bowl. In a large bowl, combine the dry ingredients:
Stir bisquick, milk and eggs until blended;
Place the flour and oats in a bowl, make a well in the centre and break the egg into it. Pour in half the milk. In another large bowl, whisk together the wet ingredients:
Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes.
Fold through the blueberries, if using. I doubled the recipe and we had plenty of leftovers, they are very dense and filling! Stir the batter together until just combined with some small lumps remaining.
Melt a little smear of butter in the pan (essential for giving a yummy golden brown crust).
Beat in a knob of melted butter, and gently stir in half of the 150g pack of blueberries. Lightly oil griddle surface and heat to 350°. Stir together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl.
Especially if you use frozen ones.
Heat a nonstick pan over medium heat. Whisk the egg, milk, and melted butter into the dry ingredients until just combined. Measure flours, baking powder and salt into a large bowl.
Usually, regular pancakes only need flour, baking powder, sugar, vanilla, milk and an egg.
Stir with a fork until well blended. Using a ¼ cup measuring cup, add the batter to the hot griddle. Add the flour, milk and a tiny pinch of sea salt.
