Every Saturday morning I ask Mia what she’d like for breakfast, and every time the answer is the same: Blueberry Pancakes. The recipe makes enough for a family of four, give or take, and it’s truly a favorite in our house!
Here’s what you need:
- 1 1/4 cup flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tbsp sugar
- 1 cup milk
- 1 egg, beaten
- 2 tbsp canola or vegetable oil
- 1 tsp pure vanilla extract (optional)
- 1/2 pint blueberries
- I start with the pan on medium/high to preheat, but once the first set of pancakes has finished, I reduce the heat to medium. After the first set, the remaining batches need less time – about three minutes the first side, and two minutes the second side.
- These pancakes reheat really well – on Sundays we will take leftovers, wrap them in a damp paper towel, and microwave for about 30 seconds. Yum!