Makes 4 Servings
Surprisingly moist and flavorful pancakes can be made in your crock pot where none of the natural flavors are allowed to escape. The secret is in this special batter, designed for slow cooking. Your family will be amazed at your ability to turn this long-time favorite into a must have for breakfast.
INGREDIENTS
For the Batter:
1 ¼ cup flour
1/8 cup sugar
1 TBSP baking powder
½ teaspoon salt
1 egg
1 ¼ cup milk
¼ cup Canola oil
½ cup fresh blueberries
For the Glaze:
1 ½ teaspoon lemon juice
1 ½ teaspoon milk
½ cup powdered sugar
INSTRUCTIONS:
To make the batter, combine flour, sugar, baking powder and salt in a medium-sized bowl.
In a separate mixing bowl, add eggs, milk and oil. Whisk well. Pour into the dry ingredients and blend.
Place a circular piece of parchment paper in the bottom of the crock pot and spray with Canola oil.
Pour 1 cup of batter on the parchment paper. Sprinkle with blueberries. Add remaining batter on top of the blueberries.
Cover and slow cook for at least 1 hour. Test doneness with a toothpick through the center.
While your pancake is cooking, make the glaze by adding all of the ingredients and blending until smooth.
When your pancake is done, remove, drizzle with the glaze, and cut into 4 serving pieces. Pass the maple syrup, if desired.