Put the pancake mix in a bowl. Add the milk, egg, and melted butter to the pancake mix and stir gently. Fold the drained blueberries into the batter.
Cook the pancakes on a hot, greased griddle or frying pan, turning them once so that they brown evenly on each side.
To serve, mix the sugar and cinnamon together and sprinkle on the pancakes, or top with butter and maple syrup.
MAKES 8 TO 10 SERVINGS
2 cups purchased dry pancake mix
2 cups milk1 large egg, slightly beaten2 tablespoons butter,melted
1 cup blueberries, drainedVegetable oil or shortening,for cooking1 tablespoon sugar,optional
2 teaspoons ground cinnamon, optional
Butter,optionalMaple syrup, optional
Blueberry Pancakes
Lowbush cranberries or blueberries may be stored in rigid containers filled to overflowing with cold water and covered. In cold weather, these berries may be poured into cloth bags and stored out of doors. Hang them up on nails to keep the pests away. Allow them to freeze and, kept frozen, they will keep all winter this way.
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For best results, the fruit sauce should be made the day before this dish is to be served. To make the sauce, first remove the seeds from the lemon and orange. Combine the lemon, orange, apple slices, and cranberries in the bowl of a food processor and process until finely chopped. Add the syrup and process again until the mixture is well combined. Store in the refrigerator.
The nextday,prepare the pancake batter:Sift togetherthe flour, sugar, salt, and cardamom. In a bowl, combine the eggs, milk, and butter. Add the egg mixture to the flour mixture, beating until smooth.
To bake, spread 3 to 4 tablespoons of the batter onto a hot, ungreased griddle to make a 6-inch-round pancake. Flip each pancake once to cook evenly on both sides. Once it is cooked, remove each pancake from the griddle and fold it in half and then half again, to form a fan shape. Place the pancakes on a wire rack and keep them warm in a low oven until ready to serve.
To serve, warm the prepared fruit sauce in a saucepan over low heat until bubbling, and then drizzle over the top of the pancakes.
MAKES 6 TO 8 SERVINGS
FRUIT SAUCE
1⁄2lemon
1⁄2orange1 apple, peeled, cored, and sliced 2 cups lowbush cranberries
11⁄2cups maple syrup
PANCAKES
11⁄2cups all-purpose flour,sifted2 tablespoons sugar
1 teaspoon salt
1⁄2teaspoon groundcardamom4 large eggs, beaten
12⁄3 cups milk, room temperature
1⁄2 cup butter, melted
Danish Pancakes
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The preparation of these pancakes must begin the night before they are to be served. In a small bowl, stir the yeast into warm water until dissolved. In a separate bowl, mix together the buttermilk, sugar, baking soda, and salt. Add the yeast mixture to the buttermilk mixture. Sift the flour and baking powder together. Add the flour mixture and the 1⁄4 cup oil to the buttermilk mixture. Mix well. Fold in the eggs. Refrigerate the batter overnight in a container large enough to allow it to double in bulk.
The batter will keep in the refrigerator for up to a week.
Immediately before cooking, add the blueberries to the batter and stir gently just to combine. Cook the pancakes on a hot, greased griddle or frying pan, flipping once to ensure they are evenly browned on both sides.
Serve warm.
MAKES 10 SERVINGS
1⁄4-ounce package dry yeast1⁄4cup warm water
1 quart buttermilk4 tablespoons sugar1 tablespoon baking soda
1 teaspoon salt4 cups all-purpose flour
2 tablespoons baking powder
1⁄4 cup vegetable oil, plus more for greasing6 large eggs, well-beaten
1 cup blueberries
Snowflake Pancakes with Blueberries
Lucille Preston • Kelso, Washington
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For each tiny pancake, pour 2 teaspoons of the pancake batter onto a hot, greased griddle or frying pan, flipping once to ensure even browning. Keep warm in a low oven while you cook the rest of the batter.
To serve, arrange 6 of the little pancakes around the edge of a plate and place a dab of lowbush cranberries or cranberry sauce on each. Sprinkle with powdered sugar and serve right away.
SERVINGS VARY
Prepared pancake batter (a purchased packaged mix or your own favorite recipe)
Vegetable oil or shortening,for greasingCanned lowbush cranberries or Lowbush Cranberry Sauce (page 50)
Powdered sugar, for sprinkling
Swedish Pancakes
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In a large bowl, beat the eggs slightly, then add the milk, flour, and salt. Stir the batter until it is smooth and evenly blended. Cover the bowl and allow to stand for 1 hour.
The batter should be extremely thin—just thick enough to coat a spoon dipped into it. Stir in a little more milk if necessary. Grease a small frying pan (5 to 6 inches in diameter) and place over medium heat. Pour in just enough batter to thinly cover the bottom of the pan. If there is a little too much batter in the pan, pour it back into the bowl, leaving a coating of batter in the pan. Cook on one side over moderate heat until lightly browned; turn with a spatula and cook on the other side until lightly browned. Transfer the crêpe to a plate and immediately spread a little butter, if desired, and jam over the surface, then roll it up or fold it into quarters.
Put the filled crêpe into a low oven to keep warm, and continue to cook and fill the remaining crêpes. These are best served warm.
MAKES
