Great Scott Cutaneo's Blueberry Pancakes
{{#rendered}} {{/rendered}}
Beat the winter blues with chef Great Scott Cutaneo's blueberry pancakes!
• Blueberry Pancakes
Makes 12 pancakes
{{#rendered}} {{/rendered}}
Ingredients:
1 1/4 cup all-purpose flour
1 teaspoon salt
{{#rendered}} {{/rendered}}
1 tablespoon baking powder
1 egg
1 cup milk
{{#rendered}} {{/rendered}}
1/2 tablespoon melted butter
1/2 cup thawed frozen blueberries
6 ounce butter for frying
{{#rendered}} {{/rendered}}
2 ounce grape seed oil for frying
Method:
In a large bowl, sift the flour, baking powder, salt and sugar. In another bowl, beat the egg and milk and combine into the flour bowl.
{{#rendered}} {{/rendered}}
Add the butter and the thawed blueberries and let rest for 1 hour in the refrigerator.
In a pre-warmed pan, add 3 to 1, butter to oil-approximately 1 ounce depending on the size of the pan being used. Using a 1/4 cup (2 ounce) pour mixture onto the pan and brown on both sides.
In a separate saucepan, heat the maple syrup until warm, never boiling, or the syrup will become too thick. Pour over the pancakes and serve immediately.
{{#rendered}} {{/rendered}}
Note: A critical step with this recipe is making sure that the pancakes are as hot as possible, hence the heated syrup. Enjoy!
— Visit www.greatscottchef.com for more info