When our family of 10 goes blueberry picking, we have a bounty of blueberries in no time. We especially enjoy them in these melt-in-your-mouth pancakes topped with a satisfying blueberry sauce. —Paula Hadley, Somerville, Louisiana
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with my homemade buttermilk syrup, it's an eye-opening treat. That easy syrup tastes great on waffles and French toast, too.
-Renae Moncur, Burley, Idaho
I came to North America from Denmark decades ago, and my mother used to make these pancakes for me and my siblings while growing up. Today, my children and grandchildren love these, so I often have to double the recipe.—Lise Thomson, Magrath, Alberta
My son and I like to make this breakfast favorite together. You can leave the berries out of the mix and sprinkle them on top, or sub in chocolate chips or nuts instead. —Elizabeth Stewart, Crab Orchard, West Virginia
I collect cookbooks and discovered this recipe while I was in Texas on vacation. The light and puffy pancake really does melt in your mouth! It’s a definite family favorite. —Mrs. Barbara Mohr, Millington, Michigan