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 this pancake, but in another
recipe in her book, she suggested topping pancakes with powdered sugar.
1 cup buttermilk
1/2 teaspoon baking soda
1 1/4 cups sifted all-purpose flour
1/2 tablespoon sugar
1/2 teaspoon salt
1 1/4 teaspoon baking powder
3 tablespoons melted butter
1 1/2 cup fresh or frozen blueberries, divided
8 oz. cream cheese, softened at room temperature
light Karo (corn) syrup
Sift together flour, sugar, baking powder, and salt. Set aside.
Beat egg in a mixing bowl with a wire whisk until until light.Stir baking soda into buttermilk and add to mixture. Blend well.
Add dry ingredients to mixture a tablespoonful at a time, blending well after each addition.
Gently stir in melted butter and fold in 3/4 cup blueberries.
Pour batter onto a hot greased griddle or skillet making the size pancakes that you prefer.
When bubbles appear on top and bottom is lightly browned, turn pancake over and cook the other side, until it is lightly browned. (Takes about 3 minutes per side).
Remove cakes to a serving plate. Spread cream cheese between layers and on top. Sprinkle with blueberries and top with Karo syrup, if desired. Serve hot.
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 the on griddle, 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.
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