Blueberry Pancake Recipe is made from scratch with fresh or frozen blueberries, flour, buttermilk, and melted butter, then topped with cream cheese and light Karo (corn) syrup.
This was adapted from an original recipe, Blackberry Pancake Recipe in Kate Smith's "Company's Coming" cookbook copyrighted in 1958.
Kate did not suggest a topping for these, but in another
recipe in her book, she suggested topping pancakes with powdered sugar.
Whisk egg in a mixing bowl until light.
Stir baking soda into buttermilk and slowly stir buttermilk into beaten egg.
Sift together sifted flour, sugar, baking powder and salt.
Blend flour mixture into egg and buttermilk gradually, stirring after each addition just until all is mixed well. DO NOT over mix.
Gently, stir in melted butter.
Fold in 1 cup of the blueberries.
Heat a light layer of oil in skillet or on iron griddle to 350F. or until the oil is hot enough for a drop of water to sizzle when dropped in it.
Pour batter onto hot griddle or in skillet, making the size pancakes you prefer.
When bubbles appear on top and the bottom of pancakes are light golden brown, turn pancakes over and cook the other side, until the bottoms are lightly browned. (Takes 2-3 minutes per each side).
Remove cakes to a serving plate.
Spread cream cheese between layers and on top. Sprinkle with remainder of blueberries and top with Karo syrup, if desired.
May also be served plain sprinkled with powdered sugar.
TIP: If you don't like the idea of blue colored pancakes, instead of folding the berries into the batter, pour 1/2 of batter for each pancake on the on griddle or pan and sprinkle or place the blueberries on top of the batter.
Then pour the other 1/2 of batter on top of the berries. Do this for each one.
Substitute Blackberries for the Blueberries.
Substitute Raspberries for the Blueberries.