Bon Appétit, August 2002 Migis Lodge, South Casco, ME
Main Ingredient: Blueberries
1 cup plus 2 tablespoons cake flour
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups whole milk
2 large eggs (use egg whites to lower cholesterol level).
3 tablespoons unsalted butter, melted, plus additional melted butter
2 1/2-pint baskets blueberries
Nutrition Factsper serving of Makes 4 servings.
Step 1Whisk cake flour, all-purpose flour, and next 3 ingredients in a large bowl.
Step 2Whisk milk and eggs in a medium bowl.
Step 3Gradually whisk milk mixture into dry ingredients.
Step 4Mix in 3 tablespoons melted butter.
Step 5Heat griddle or 2 heavy large nonstick skillets over medium heat.
Step 6Brush lightly with additional melted butter.
Step 7Working in batches, pour batter by 1/4 cupfuls onto griddle. Sprinkle each pancake with 1 heaping tablespoon blueberries. Cook until bottoms brown, about 1 1/2 minutes. Turn pancakes over and cook until second sides brown, about 1 minute.
Step 8Divide pancakes among plates.
Step 9Serve with syrup.