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Blueberry Pancakes (featuring local Vermont produce)

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Ingredients

  • 1 cup flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon salt
  • 2 egg yolks
  • 1 cup milk
  • 2 Tablespoons oil

Directions

Sift together:
1 cup flour
1 Tablespoon baking powder
1/2 teaspoon salt

Add:
2 egg yolks
1 cup milk
2 Tablespoons oil

Whip two egg whites and gently fold into batter. (This makes the pancakes light and fluffy.) Add 3/4 cup fresh or frozen blueberries.

Cook on hot griddle till bubbles appear on top side. Flip over and cook until just golden brown. Serve with butter, Vermont Maple Syrup and crisply fried bacon.

We grow our own blueberries, so we always have an ample supply. Our neighbor, David Clark, who grew up in our inn now owns the property behind the inn and makes Maple Syrup every spring from the trees on the hillside behind our inn. We buy most of his crop each year to serve to our guests and to sell to them so that they can recreate some of our country recipes and savor the flavor of Vermont.