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Friday, September 16, 2011

Easy Blueberry Griddlecakes

Easy Blueberry Griddlecakes
                                   Griddlecakes     The amount of milk that is used will determine how thick the griddlecakes are. Start with the smaller amount, then add more if too thick. Use room temperature milk for best results. Do not over beat, a few lumps in the batter is fine. Serve with warm maple syrup.

 You say Hotcakes, I say Griddlecakes, you say pancakes, who cares! Just don't be late for breakfast!

  • 1/2-3/4 cup milk
  • 2 tablespoons melted butter
  • 1 egg
  • 1 cup flour
  • 2 teaspoons baking powder
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1/2 cup blueberries ( fresh or frozen)
  • butter for the griddle


  1. Beat the milk, butter, and egg lightly in mixing bowl. 
  2. Mix the flour, baking powder, sugar and salt and add all at once to the first mixture, stirring just enough to dampen the flour. Add Blueberries.
  3. Lightly butter a griddle or frying pan and set over moderate heat. 
  4. For small griddlecakes drop 2 tablespoons of the batter on the pan. 
  5. Bake on the griddle until the cakes are bubbly on the top and undersides are lightly browned. 
  6. Turn with the spatula and brown the other sides. 
  7. Place finished griddlecakes on a warm plate in a 200*F oven until there is enough to begin serving.
  8. Makes 16 Griddlecakes

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Anonymous said...

Lynnette, Your blues look delicious. Are they a new improved version of Circus Ray's Famous Flapjacks? Your Blueberry Griddle Cakes are the real "Breakfast of Champions!" I know you are a terrific cook and now I can enjoy your Blog ~ Well done......Write on! Ted ~ Somesville, Maine

Moore or Less Cooking said...

Thank you Teddy Bear! These are a little different than Circus Ray's, come on over and have breakfast with us! Thanks so much for your support and kind words! I am so happy you are following my blog! Love to see you. I hope you are enjoying November Rocktoberfest!!