Mindy Kobrin


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Prepared in 20 minutes or less.

  • 1 cup all-purpose flour
  • 3 Tbs light brown sugar
  • 1¼ tsp baking powder
  • ¼ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp salt
  • ¾ cup half and half cream
  • 6 Tbs whole milk
  • 2 Tbs unsalted butter, melted
  • 1 egg, slightly beaten
  • 1 tsp vanilla extract
  • Butter for cooking patches of pancakes
  • Confectioners’ sugar for dusting
  • ¾ cup fresh blueberries

In a large bowl, mix together flour, baking powder, cinnamon, nutmeg and salt.

In another bowl whisk egg, half-and-half, milk, light brown sugar and vanilla extract. Stir the liquid ingredients into the dry mixture until almost smooth. **Option, fold in fresh blueberries.

Heat a large skillet or griddle over medium heat. Spread 1 tbs butter evenly over its surface. With a small ladle or ice cream scoop, scoop out batter and pour it onto hot skillet.  Allow for room between each pancake. Cook pancakes for 1 – 2 minutes on each side adding butter to skillet between batches.

Serve hot with maple syrup and dust with confectioners’ sugar.