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Home Grown Recipes
Basic Blueberry Pancakes
A delicious recipe for pancakes. Serve with Montreal Spiced Bacon from Meadowbrook Farm, or thick cut bacon from Rocky Top Farm.
Dry ingredients:
1 1/2 cups Stone Ground Soft Red Whole Wheat flour (Longspell Point Farm)
3 tsp baking powder
1/4 tspn salt
1 Tblspn Eco Cane Sugar

Wet ingredients:
1 whole Egg, or 2 Egg whites (low cholesterol option)
1 3/4 cup whole milk (East Coast Organic)
1 Tbspn Vegetable Oil
Combine dry ingredients in a large mixing bowl. In a separate bowl, mix egg, oil and milk with a fork. Pour the wet ingredients into the flour mixture just until moistened. Add frozen blueberries. Heat a lightly oiled skillet until drops of water "dance" on surface. Use a ladel to pour 1/4 cup of batter for each pancake. Cook until bubbles on surface burst and bottom is slightly browned. Flip over and cook other side. Serve with maple syrup, fruit syrup, applesauce, hot fruit sauce, mediterrannean style fruit bottom yogurt from Liberte.

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