For the Pancakes
1 1/2 cups of self-rising flour
1/3 cup of sugar
1 egg, slightly beaten
1 cup of buttermilk
1/2 cup of whole milk **See note
2 tablespoons of vegetable oil
1 pint of blueberries
For the Syrup
16 ounces of frozen mixed berries
1/2 cup of sugar
Whipped cream for topping the finished pancakes.
**Note: If you like thicker pancakes, omit all or part of the whole milk.
In a medium bowl, whisk together the self-rising flour and sugar. Set aside.
In another bowl, whisk together all of the remaining pancakes ingredients except the blueberries.
In a separate bowl, mix together all of the wet ingredients. Make a well in the center of the dry ingredients and pour in all of the wet ingredients.
In a medium bowl, whisk together the self-rising flour and sugar. Set aside.
In another bowl, whisk together all of the remaining pancakes ingredients except the blueberries.
In a separate bowl, mix together all of the wet ingredients. Make a well in the center of the dry ingredients and pour in all of the wet ingredients.
Whisk together just to combine. Be careful not over mix, it's okay if there are a few lumps, that's okay. Set aside and let the batter thicken for at least 10 minutes while you heat your griddle.
Preheat non-stick skillet over medium heat.
Pour about 1/4 cup of the batter onto your skillet. Arrange 10 to 12 blueberries on top of each pancake and press them into the batter with your finger. Flip them over when the pancakes becomes bubbly and brown the other side.
To make the syrup:
Place 16-ounces of frozen mixed berries in a medium pot. Add 1/2 cup of sugar. Mix well.
Cook over medium heat, stirring occasionally. Serve warm over pancakes or waffles. Top with whipped cream.
For step-by-step pictures, visit my website
Preheat non-stick skillet over medium heat.
Pour about 1/4 cup of the batter onto your skillet. Arrange 10 to 12 blueberries on top of each pancake and press them into the batter with your finger. Flip them over when the pancakes becomes bubbly and brown the other side.
To make the syrup:
Place 16-ounces of frozen mixed berries in a medium pot. Add 1/2 cup of sugar. Mix well.
Cook over medium heat, stirring occasionally. Serve warm over pancakes or waffles. Top with whipped cream.
For step-by-step pictures, visit my website