Blueberry Hill Pancakes
Last summer, I found a cookbook from the original owner, Elsie, of Blueberry Hill Inn in Vermont.
Her signature pancake recipe from 1959 has become a staple in our home. They’re thin like Swedish pancakes and best cooked on a good griddle.
Ingredients
Blueberry Hill Pancakes
360 g of flour
4 tsp baking powder
1 tsp salt
2 eggs
470 ml milk
57 g melted butter
Sour milk or Buttermilk, to thin
Blueberries (fresh or frozen)
Method
01 PREP
Sift, then mix 360 g of flour, 1 tsp of baking powder, and 1 tsp salt in a large bowl.
Beat 2 eggs, then add 470 ml milk and 57 g melted and cooled butter in a smaller bowl.
02 COMBINE
Add all the wet ingredients into the dry ingredients and mix until just combined. Slowly add and mix the sour milk (I use buttermilk) until the batter becomes a smooth, honey-like consistency.
03 BAKE
Heat the (iron or magnesium) griddle medium-high until water dances on it like mercury (if it sizzles, it's not ready). Before baking, add some blueberries to your mixture. Elsie likes to have 5 or 6 blueberries in each pancake. Turn them over when there are quite a few bubbles in them. They will fluff up a little bit.
Serve with maple syrup and butter.
