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
Directions:
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.
