Servings: 4 serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
This is my all-time favourite blueberry pancake recipe.
There’s nothing I love more than fluffy blueberry pancakes.
This is my childhood recipe for pancakes, with a touch of molasses added for a little oomph.
The original recipe is from a children’s book we had when I was growing up, called Old Black Witch.
In the story, the grumpy old witch ends up being nicer than she looks. She makes excellent pancakes and she turns the bad guys into toads.
No matter how many other pancake recipes I try, this is the one I always come back to. The pancakes are fluffy and the recipe doubles well. Leftover pancakes can be frozen and come in handy on weekday mornings when breakfast is sometimes rushed. In fact, I always double the recipe and often mix in some whole wheat or spelt flour.
If you double the recipe you can also replace ½ cup of the milk with plain yogurt.
Old Black Witch’s Blueberry Pancakes Recipe
- 1 ¼ cups flour (can use up to ½ cup of whole grain flour)
- 2 ½ tsp baking powder
- 2 Tbsp sugar
- ¾ tsp salt
- 1 egg, beaten
- ¾ cup of milk
- 1 to 2 Tbsp Crosby’s Fancy Molasses
- 3 Tbsp oil
- ½ cup blueberries (optional)
- Combine dry ingredients in a medium bowl.
- In a larger bowl combine the wet ingredients.
- Add the dry to wet then stir in the blueberries (if using).
- Then chant Old Black Witch’s incantation: “Gobble dee gook with a wooden spoon. The laugh of a toad at the height of the moon.”
- Drop by ¼ cup measure on a medium-hot, well-greased frying pan.
- Flip when the batter is set and the edges lose their wet look.
- Keep warm until ready to eat.
- Drizzle with a maple syrup, or a molasses maple syrup blend (3 Tbsp maple syrup and 1 Tbsp molasses)
*From the book Old Black Witch, by Wende and Harry Devlin, published in 1963.
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