Blueberry
Blueberry Pancakes
Aida Boyer McAnn — The New Brunswick Cook Book (1938)Simple, golden New Brunswick blueberry pancakes made with fresh or wild blueberries folded into a light batter — dusted with powdered sugar and eaten hot from the pan. The 1938 cookbook suggests using two griddles at once to keep up with hungry families.
Ingredients
- 1 cup flour
- ⅔ cup milk
- 1 egg, well beaten
- 1 tablespoon butter
- ½ cup blueberries
- 3 teaspoons baking powder
- Powdered sugar for serving
Instructions
- Sift the flour into a bowl. Stir in the milk, then add the well-beaten egg.
- Fold in the blueberries and the baking powder.
- Heat the butter in a frying pan. Make pancakes about six inches across.
- Dust with powdered sugar and eat hot.