Hello, and welcome to my delicious page! Here you will learn how to make American styled blueberry and pecan pancakes. These are quick to make and impressive when added to the classic American breakfast of pancakes, bacon and eggs. Here you can also learn some simple ways that will make your pancakes taste ten times better. Such as how to create your own purified butter at home and clean the pan in 10 seconds. Making pancakes fluffy is all about the milk and flour, the color is all about the heat level and a thin layer of butter underneath the pancake.

Step 1: Ingredients

Makes 7 pancakes (pancake batter)

1.2 cup flour
1 cup milk
1 egg
3 tablespoons sugar
one third table spoon salt
two to three tablespoons melted purified butter
4 teaspoons baking powder
plenty of blueberries and pecans

Step 2: Other Materials

Other Materials

one spatula
one knife
one cutting board
one mixing bowl
one mixing fork
one level pan
one stove top (with low heat setting)
one sink (to wash and cool down pan)
50 grams of butter
one microwave
a microwaveable butter tray
microwaveable butter splash catcher (a damp paper towel works)

Step 3: Lets Make the Batter

Get out your mixing bowl
Add all of the dry ingredients into the bowl. These include:
1.4 cup flour
3 tablespoons sugar
One third table spoon salt
4 teaspoons baking powder

Step 4: Make Your Purified Butter!

Place half stick of butter in microwaveable dish
place damp paper towel over the butter
stick in microwave
20 to 40 seconds (depending on microwave)
take out of microwave (caution this may be hot)

Now it is visible that the fat particles in the butter have separated from the oil and are sitting on the bottom. Although it is not necessary, a healthy choice is to only use the purified butter oil. To use the oil, sink a tablespoon in the purified butter and don't let the fat particles spill in. I have poured the butter into a new glass bowl to help show the separation.

Step 5: Let's Add Our Liquids to the Batter

Now add the liquids.

1 cup milk.
1 egg (shelled of course)
Two to three tablespoons melted purified butter.

Step 6: Stirrrrrrrr...r...r.r...

Stir until the batter is mixed well. Once mixed well, you can check thickness by using your stirring spoon, pull the spoon through the batter pull the spoon out and let it drip / stream over the batter. The batter should be able to partially support the layer that was dripped upon it. If your batter does not support this extra layer then a little more flour should to be added. If its runny then the pancakes will run all over the pan and look messy on the display palate.

Step 7: Chop Your Pecans

You should keep your hand steady on the top side of the dull end keeping the sharp tip pressed down on the cutting board. Cut carefully, make sure to avoid cutting fingers. Rock the blade back and forth, chopping the pecans every rock. once finished regroup the pecans and use the chopping rocking motion to make the pecans more fine.

Step 8: Lets Prepare the Pan!

Turn on heat,set to low.
Place pan over heat.
Spread one table spoon of purified butter on pan.
Pour 1/3 cup pancake batter on the pan.
When pouring pour in one spot and slowly so it spreads evenly and looks like a circle.

Step 9: Flipping

if your new to flipping pancakes, it can take practice. If you have already mastered flipping pancakes then awesome for you. You know that the pancake is ready to flip when the bubbles that have passed through the pancake batter have stopped bubbling then that means that the bottom of the pancake is now solid enough to slide a spatula under and pick it up. If your pancake is big then simply use two spatulas together to give the floppy pancake support. When flipping a pancake try to place it down flat so the wet batter on the top doesn't leave a slide-mark on the pan.

Step 10: Video of the Full Process.

I hope you enjoy this. This is my attempt to show the full process of my pancakes and this could possibly answer any questions you have. Thanks for watching and enjoy!

Step 11: EVERY PANCAKE SHOULD BE FRESH

After you take the one two or three pancakes off the pan, turn on the faucet and swish the water around for about two or three seconds. This cleans most of the burnt butter off and cools down the pan so the butter wont burn when next put on the pan. This is optional, but this is a technique that runs in the family and it keeps the butter from burning.