Category: Breakfast & Brunch

  • Blueberry Pancake

    Blueberry Pancake Recipe

    Prep: 10 minutes
    Cook: 10 minutes
    Serves: 4 – 6

    Dry ingredients:
    2 cups flour
    1/2 teaspoons baking powder
    1 teaspoon salt
    1 tablespoon sugar
    3/4 cup blueberries

    Wet ingredients:
    3 tablespoons melted butter
    1 jumbo egg or two small eggs
    1 teaspoon vinegar – cuts the sweetness from sugar.
    1 3/4 cups milk

    Mix together in a large mixing bowl the dry ingredients – excluding the blueberries.

    Mix in the egg, vinegar, melted butter, and milk. let stand as you heat a skillet with a coating of vegetable oil.

    Add in the blueberries and gently mix using a spoon.

    Pour the favored amount of batter mix onto the heated skillet. Cook until bubbles appear, flip and finish cooking pancake – 1 or 2 minutes.

    Serve with melted butter and warm maple syrup.



    Easy Biscuits
    Prep: 10 minutes
    Cook: 10 minutes
    Total Prep: 20 minutes
    Servings: 10

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    2 cups all-purpose flour
    1 tablespoon baking powder
    1/2 teaspoon salt
    1/2 cup shortening
    3/4 cup cold milk


    Heat oven to 450° F. Sift flour, baking powder, and salt into a large mixing bowl. Cut in shortening until the mixture becomes coarse crumbs.

    While stirring with a fork, add milk. Stir until soft dough forms and pulls away from the bowl.

    Dust dough with flour and place it on a lightly floured surface. Work in the flour until the dough no longer sticks.

    Roll out the dough until it’s 1/2 inch thick. Using either a floured biscuit cutter or a cookie cutter, cut out biscuits. Repeat rolling and cutting until all dough is used. Biscuits can also be cut into squares with a sharp knife.

    Bake biscuits on ungreased baking sheets for 10 minutes or until golden brown.

    Return to Bread Recipes.