Last modified: Sat Mar 5 11:12:59 EST 2022

Pancakes

These blueberry pancakes should come out thick and cakey.  The flour and milk are measured by weight, not volume, for better consistency.

• 6 oz (by weight) self-rising biscuit flour
• ½ tsp kosher salt
• ½ tsp sugar
• ¼ cup egg substitute
• 5.1 oz (by weight) skim milk
• 1 tbsp canola oil
• Frozen "wild" (lowbush) blueberries
• Small amount of real butter

If egg substitute is frozen, move from fridge to freezer 36 hours beforehand so that it will be thawed in time.

3 hours beforehand, fill ramekin with frozen wild blueberries and cover with plastic wrap; allow to thaw at room temperature.  (Microwaving them is a Bad Idea that Ends Badly.)

Preheat griddle to maximum temperature or whatever works.  (Those thermostats aren't very accurate.)  When ready, stir all ingredients just enough to mix, swipe the griddle with real butter, and immediately pour three pancakes.  Turn once and serve when done.

KB
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