These griddle cakes could not be easier to prepare. Combine the dry ingredients in a bowl, the wet ingredients in a measuring cup, mix them together and in 15 minutes you’ll be eating these delicious blueberry griddle cakes (aka pancakes, flapjacks, hotcakes).
If you don’t have blueberries, see below for an option using an apple. Many times I make these without any fruit in the batter and serve sliced bananas on the side.
The original recipe calls for 1 cup of all purpose flour however they also suggest substituting 1/3 cup whole wheat flour which is what I did and they turned out great. The recipe also offers suggestions such as adding molasses or honey in place of the sugar, or peeling 1 tart apple and cutting it into thin slices and stirring it in to the batter, a good option if you don’t have blueberries handy.
Blueberry Griddle Cakes
Serves 2 – About 6 medium griddle cakes
Adapted from the Fanny Farmer Cookbook
Ingredients
3/4 cup milk at room temperature (I use 2%)
2 tablespoons melted butter
1 large egg
2/3 cup all purpose flour
1/3 cup whole wheat flour
2 teaspoons baking powder
1 1/2 tablespoons sugar
1/4 teaspoon salt
1/2 – 3/4 cup fresh blueberries
Beat the milk, melted butter and egg lightly in a 2 cup measuring cup. Mix the flours, baking powder, sugar, and salt in a medium bowl. Pour wet ingredients into the dry ingredients, add blueberries and stir just enough until ingredients are lightly combined. If you over mix the batter you risk the chance of rubbery pancakes. If the batter seems too thick, add a tablespoon or more of milk to thin it to your desired consistency however it shouldn’t be too thin.
Heat a cast iron griddle or frying pan over moderate heat. Melt a pat of butter in the pan (I use about 2 teaspoons). Pour about 1/4 cup of batter into the pan to make medium sized pancakes. Bake until the cakes are full of bubbles on the top and the undersides are browned. Turn with a spatula and brown the other side. Serve right away with pats of butter and the best maple syrup you can find.
***Check the expiration date on your baking powder. If it has expired or has been open too long, your pancakes won’t be tall and fluffy. Once I open up a tin of baking powder I note the date on the bottom of the can and switch it out after 6 months to ensure I am using fresh baking powder. The moisture in the air can cause the baking powder to react slowly releasing some of its leavening ability. I’d much rather buy a new tin of baking powder every 6 months and know that my recipe will turn out as expected.
***For lactose free griddle cakes use lactose free milk and Earth Balance Buttery Sticks.