Blueberry Pancakes Ingredients • 1 cup all-purpose flour • 1 tbsp sugar • 1 tbsp baking powder • ¼ tsp salt • 1 egg • 1 cup milk • 2 tbsp melted butter or oil • ½ tsp vanilla extract (optional) • ¾ cup blueberries Directions In a medium bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk the egg, milk, butter, and vanilla until smooth. Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix. Fold in the blueberries. Heat a lightly greased skillet or griddle over medium heat. Pour about ¼ cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown. Serve warm with butter and maple syrup.
Blueberry Cornmeal Muffins Ingredients
• 1 cup all-purpose flour • 1 cup yellow cornmeal • ⅔ cup granulated sugar • 1 tbsp baking powder
• ½ tsp salt • 1 cup milk • 2 large eggs • ⅓ cup vegetable oil or melted butter • 1 cup blueberries Directions
Preheat oven to 375°F. Grease or line a 12-cup muffin tin. In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt. In another bowl, whisk the milk, eggs, and oil until smooth. Add the wet mixture to the dry ingredients and stir just until combined. Gently fold in the blueberries. Spoon the batter into the prepared muffin cups, filling each about ¾ full. Bake for 18–22 minutes, or until golden brown and a toothpick inserted in the centre comes out clean. Cool slightly before removing from the pan.
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16 COMPASS TRAIL | PORT STANLEY, ONTARIO 16 COMPASS TRAIL | PORT STANLEY, ONTARIO
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