What is the Best pancake recipe?

It has to have blueberries or blackberries in it.

Tell me how you like your pancakes, and I'll find something for you.

Best pancakes!
The best pancakes I ever had were-cornmeal-blueberry; in a little diner, called "Just another roadside diner" but the food was great. Found the recipe in the Joy of Cooking.
Hi cav---just came over from the other place Ruby another cav fancier.

Best pancakes!
The best pancakes I ever had were-cornmeal-blueberry; in a little diner, called "Just another roadside diner" but the food was great. Found the recipe in the Joy of Cooking.
Hi cav---just came over from the other place Ruby another cav fancier.

Best pancakes!
The best pancakes I ever had were-cornmeal-blueberry; in a little diner, called "Just another roadside diner" but the food was great. Found the recipe in the Joy of Cooking.
Hi cav---just came over from the other place Ruby another cav fancier.

Best pancakes!
The best pancakes I ever had were-cornmeal-blueberry; in a little diner, called "Just another roadside diner" but the food was great. Found the recipe in the Joy of Cooking.
Hi cav---just came over from the other place Ruby another cav fancier.

I refuse to eat a pancake made with cornmeal.

Best pancakes!
The best pancakes I ever had were-cornmeal-blueberry; in a little diner, called "Just another roadside diner" but the food was great. Found the recipe in the Joy of Cooking.
Hi cav---just came over from the other place Ruby another cav fancier.

Flat pancakes? Puffy pancakes?

MMM, my mom makes pancakes made with rolled oats with saskatoon berries or blue berries....MMM MMM Good.

Sourdough Blueberry Pancakes
2 c. all-purpose flour
2 c. lukewarm water
1/2 cu. sourdough starter
2 level tsp. sugar
1 tsp. salt
1/2 tsp. baking powder
3 Tbsp. oil (or melted shortening, butter, bacon fat)
2 eggs
1 c. blueberries, rinsed & drained well
1/2 tsp. baking soda, dissolved in 1 Tbsp. water
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Add flour & water to sourdough starter.
Beat until smooth & let stand in a warm place overnight.
Reserve 1/2 c. sourdough starter for another use.*
To the batter add sugar, salt, baking powder and oil (or other options).
Beat in eggs.
Fold in blueberries.
Gently fold in dissolved baking soda.
Do not stir after the baking soda has been added.
Cook on moderately hot, greased griddle.
Do not allow the oil to smoke on griddle.
Makes 4-6 servings.


I prefer the taste of buckwheat in my pancakes. Just make the following changes to the recipe above...

Sourdough Buckwheat Pancakes
Use 1 cup buckwheat flour in place of 1 cup of all-purpose flour.
Increase sugar to 2 Tbsp.
Do not save out any of the starter.

____

Sourdough starter can be purchased as a dry mix or made from a dry yeast mixture and maintained almost indefinitely in your kitchen.

Here is a basic recipe: 2 c. flour, 2 c. lukewarm water, 1 tsp. salt, 3 Tbsp. sugar, 1 Tbsp. dry yeast

Mix together those ingredients... do not use metal utensils or bowl... cover with towel and set aside in a warm place (85F) to "sour." Stir mixture several times a day and in 2 or 3 days it should be ready.

*When using the starter, you may have to build up the amount you have for your recipe... the minimum amount to save out is at least 1/2 cup of starter.

Save starter in heavy plastic container with hole punched in lid to allow gases to escape. To keep the sourdough alive, either use & replenish it or feed it once a week with 1/2 c. flour & 1/2 c. water, leave out of the frig overnight, covered with towel. In the morning, stir down the mixture, cover & refrigerate again.


All these recipes came from a book called Sourdough Cookery by Rita Davenport.

These are puffy buttermilk pancakes. The recipe came from a local, now defunct diner.

1 egg
1 cup buttermilk
2 T oil (or melted butter)
1 cup flour
1 T sugar
1 t baking powder
1/2 t baking soda
1/2 t salt

Beat egg then add all the wet ingredients. Combine dry ingredients. Add wet to dry.

This makes enough for one or two, but you can increase it as many times as necessary. Add any embellishments you'd like.

Try Yeasty Pancakes in an old book, "The New York Times Bread and Soup Cookbook." Yum!!!