Blueberry Pancakes For Brunch
- 2 cups all purpose flour
- 1 tbsp active dry yeast
- 2 tbsp sugar
- 1 1/4 cups milk (low fat/skim is fine), warm
- 1/4 cup water, warm
- 2 large eggs
- 2 tbsp butter, melted
- 1/2 tsp vanilla extract
- 3/4 tsp salt
- 1/2 tsp baking soda
- Blueberries
- In a large mixing bowl, combine 1 cup of the flour, yeast and sugar. Stir in warm (110F) milk and water, mixing vigorously until smooth. Cover with plastic wrap and let stand for 1 hour. In a small bowl, beat together the eggs, melted butter, vanilla. Stir in the rest of the flour and the salt. Pour into yeast mixture and stir until smooth. Add in baking soda and stir well. Batter will be quite thick. Heat a griddle or large skillet until very hot; a drop of water will sizzle and dance on the surface. Drop dollops onto hot griddle and cook until golden brown, adding berries (as noted above) halfway through cooking and covering each berry with a very small amount of batter before turning. Serve immediately.
flour, active dry yeast, sugar, milk, water, eggs, butter, vanilla, salt, baking soda, blueberries
Taken from www.epicurious.com/recipes/member/views/blueberry-pancakes-for-brunch-50081928 (may not work)