Blueberry pancakes

Page 23

Cuisine: North American | Course Type: Breakfast/Brunch

(1 review)

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Recipe Review

This recipe makes a thick cake-like pancake. Step 2 requires you to crack the egg into a bowl, and then put it into a measuring cup to whisk it; this uses an an unnecessary step. These thick pancakes were difficult to cook all the way through, the instructions should suggest spreading the batter thinner in the pan (or use more milk in the batter).
We used frozen blueberries, and they worked out fine.
Instructions for flipping the pancake was based on time - for a child's cookbook some additional instructions (like making sure a bubble that pops doesn't close) would be useful.
The instructions could also give advice on how to flip a pancake.

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