Melt the butter by microwaving it in a microwave safe container for thirty seconds. You can use fresh or frozen blueberries. Thaw the frozen blueberries by letting them sit in the refrigerator for a few hours.
If you have two bowls of different sizes, use the larger bowl to mix the dry ingredients.
The melted butter should be hot, but not so hot that you can’t touch it. Otherwise, it will cook the eggs as you mix them.
If you fold in the blueberries, the blueberries will be unevenly distributed. Many cooks prefer to add the blueberries later to control the blueberry-to-pancake ratio.
If you’re using a non-stick pan, use a small amount of butter to grease the pan instead of cooking spray. [7] X Research source
Don’t crowd the pancakes. If you place them too closely together, they will melt into one giant pancake.
The cooked side of the pancake should be a light golden color. If it’s too dark, reduce the heat on the pan or cook the pancakes for less time. If the pan is giving off smoke but the pancake is still doughy and hard to flip, you need to reduce the heat.
whipped cream[11] X Research source lemon curd[12] X Research source fresh blueberries powdered sugar pancake syrup blueberry syrup
If you don’t have room on your table, place the serving dishes on your counter. Your guests can serve themselves in line and sit at the table to eat.
Add powdered sugar after you’ve poured on the syrup. Otherwise, the syrup will absorb the powdered sugar.
