Mrs. loop's pancakes w/blueberry syrup

8 Servings

Ingredients

Quantity Ingredient
2 cups Flour
2 teaspoons Baking powder
2 tablespoons Sugar
½ tablespoon Salt
2 Eggs
2 tablespoons Oil
2 cups Milk
1 cup Water
1 pint (2 cups) blueberries plus extra (up to)
½ cup Blueberries
¾ cup Sugar
1 tablespoon Cornstarch
1 teaspoon Lemon juice

Directions

BLUEBERRY SYRUP

Someone requested American pancakes. While this recipe is an American one, I think you'll find these pancakes lighter and somewhat thinner than most pancakes (but not thin enough to be crepes). A big advantage to this recipe is that these pancakes won't get "syrup-logged" either (i.e., they don't soak up all the syrup and then still taste dry).

I'm "famous" for these pancakes, but I actually received this recipe in high school from my best friend's mother. She had made them almost every day for her husband for the past 20 years. He didn't want anything else for breakfast!

Preheat cast iron griddle to medium high heat. Sift together dry ingredients (preferably in a bowl which pours easily--I use a *giant* measuring cup with a pour spout). Add eggs, oil and milk and mix with a wire whip. Batter may be a little lumpy.

Make sure griddle is fully heated (important!). Grease griddle lightly (I use cooking oil) before pouring the first pancake only. Pour first pancake to desired size. Cook on one side until bubbles appear and a couple of them pop. Flip the pancake with a spatula and cook a minute more, or until bottom side is light golden brown.

Make sure to stir the batter before you pour each pancake! If you don't the last few may end up tasting bitter.

Serve with butter and real maple syrup--or with the blueberry syrup described below.

This blueberry syrup recipe is my mother-in-law's. It can be used with most any berry, including strawberry. You will have to adjust the amount of sugar, depending on the berry. For best results, get your spouse to make it, like she does!

:)

Blueberry Syrup: Bring water to a boil in saucepan. Add blueberries and return to a boil. Combine sugar and cornstarch in a bowl, then add to blueberry mixture, stirring constantly. Simmer until thick. Add the extra blueberries to the syrup (for looks) and lemon juice. Serve.

JILLS@...

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