You`ll love them with the syrup alone, but if you do want bacon, you want a crisp salty ribbon of it. You can easily cook these pancakes by dolloping the batter onto a hot griddle (smooth, not ridged, side) or cast-iron pan.
- 1-1/2 cups all-purpose flour
- 1 tbsp. baking powder
- pinch of salt
- 1 tsp. sugar
- 2 large eggs, beaten
- 2 tbsp. butter, melted and cooled
- 1-1/3 cups milk
- butter, for frying
Cooking Procedures :
- In a bowl, pour in flour, make a well in the flour. Add baking powder, salt, and sugar. Stir to combined.
- Beat in eggs, melted butter, and milk. Mix until just combined and moistened. Transfer to a pitcher (it’s much easier to pour the batter into the pan than to spoon it or whatever you prefer). Leave the batter for 20 minutes.
- To cook a pancake, all you need to remember is that when the upper side of the pancake is blistering and bubbling, it’s time to flip and cook the other side. This needs only about one minute or two depending on what size of pancake you make.
Sprinkle blueberries onto the uncooked side of the pancake just after you’ve poured the batter into the pan.