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Blueberry Pancakes

Recipe courtesy of Katie Bingham

3 1/2 cups flour 
1/2 cup wheat flour 
2 tablespoons baking powder 
1 teaspoon salt 
2 tablespoons sugar 
1 teaspoon cinnamon 
4 eggs 
3 1/2 to 4 cups milk 
1 cup blueberries 
Butter for the pan

1/8 cup butter

½ cup Steen’s Cane Syrup 
1. Mix together the dry ingredients.  
2. Beat eggs with 3 1/2 cups milk. 
3. Gently add wet ingredients to dry ingredients. Mix, only enough to moisten the flour. Don't worry about a few lumps. If      
batter seems too thick, add a little more milk. Fold in blueberries. 
4. Heat up pan on med-low heat. Add 1 teaspoon of butter to pan. After butter stops foaming, ladle in batter. 
5. Cook until bubbles on top of batter pop or underside is browned.

6. Serve with a 1/8 cup butter melted into ½ cup steens cane syrup.

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