Blueberry Pancakes with Honey and Butter

These are absolutely the best pancakes that I have ever made.  The tangy taste of the pancake with the honey and butter is perfect! 

This is the third time today that I have prepared pancakes.  I know I am a crazy cook!  Not really.  I just walked out of the door without my camera this morning.  I’m really glad that I forgot it otherwise I would not have made this combination.   

In class today I used one of the variations of pancakes on the Bisquick box that makes a light and fluffy texture.  I added very large frozen blueberries which thawed as I mixed the pancakes.  As they came off the griddle I dusted them with powdered sugar.  They were devoured by the starving teens that were left with chins that sparkled with sugar dust. 

Creativity flowed  as the lab was planned.  Some would not divulge any of their ideas for fear that another group would claim it as their own.  I can’t wait to see what they have cooked up. 

Here is the third round of pancakes and they were heavenly.  At least the one that I crammed in my mouth with honey and butter dripping from my chin.  The rest were  placed in a freezer bag  for a Saturday morning when there is time to sit and enjoy every drip of honey. 

The following photos will guide you every step of the way.  

Whick together 2 cups of Bisquick, 2 teaspoons baking powder and 1 Tablespoon sugar

Squeeze 2 teaspoons of lemon juice

Add the lemon juice to 1 cup of milk.  What you have  here is a substitution for buttermilk  which will add  the tang to the batter. 

Add the liquids to the dry ingredients.  Be careful not to overmix.  Just whisk until the dry ingredients are moist.  The small dry lumps will disappear as the pancakes cook. 

Whisk together just until dry ingredients are moistened.

Cook on an electric skillet 6 at a time

As the bubbles form and pop they are ready to turn.

Blueberries can be added before turning

While cruising around last fall Anna found  these wild blueberries packed in white grape juice and as you can see by the label they are called The Caviar of Maine.  They were the perfect match for these pancakes.  Aren’t they just the tiniest things, but they added a big  flavor.  Thanks Anna for the Caviar of Maine!  

Here they are all stacked up, some with blueberries and some without.   Instead of plain honey it would be wonderful to heat the honey with a few of the tiny wild blueberries and spoon over hot buttered pancakes.  Just a thought! 

I hope that you enjoy the recipe. 

Blueberry Pancakes with Honey and Butter 

• 2 cups Bisquick
• 2 teaspoons baking powder
• 1 Tablespoon sugar
• 1 cup  milk
• 2 teaspoons lemon juice
• 2 eggs

Whisk together Bisquick, baking powder and sugar.  In another bowl whisk together 1 cup of milk, 2 teaspoons of lemon juice, and 2 eggs.  Whisk the liquid ingredients into the dry ingredients.  Do not overmix.  Mix just until dry ingredients are moistened.  

Preheat electric skillet to 325 degrees.  A teflon coated skillet does not require any oil to be added before cooking the pancakes. 

One  cup of  fruit of your choice can be blended into the batter or you may drop in the batter before flipping.  Thaw frozen fruit before using.  I found that by the time I mixed the batter the blueberries were thawed.  The blueberries that I used with my class were very large. 

Pour about 1/4 cup of batter onto the hot skillet.  My skillet cooked 6 pancakes at the time.    Enjoy about 18 pancakes.  

Top with softened butter and honey that is slightly warmed. 

Happy Cooking, 

The Teacher Cooks