Blueberry Griddle Cakes

1 1/4 cups unsifted all-purpose flour
1/3 cup instant nonfat dry milk powder
2 tablespoons sugar
4 teaspoons dried egg-white or meringue powder
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups water
2 tablespoons vegetable oil
Additional vegetable oil for frying
3/4 cup blueberries

Several hours or day before traveling, in quart jar with tight-fitting lid or zippered food-storage bag, combine flour, milk powder, sugar, egg-white powder, baking powder, and salt. Close tight, label, and pack.

Just before cooking, heat griddle or skillet to medium-high; griddle is hot enough when a drop of water sizzles across surface. Add water and 2 tablespoons oil to dry ingredients; cover and shake until dry ingredients are moistened. (Batter should be somewhat lumpy.) Oil griddle and drop
about 1/4 cup batter onto hot griddle for each griddle cake. Sprinkle 1 1/2 tablespoons blueberries onto each cake.
Cook griddle cakes until bubbles burst on top and bottom is light brown 2 to 3 minutes. Turn and cook other side 2 to 3 minutes or until light brown. Serve immediately.

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