Weekend Favorites: Blueberry Pancakes

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
And here’s how you make it:
Place 1/4 stick of butter into a large skillet over medium to medium/high heat. The pan is ready when the butter is melted and starts to foam a little.
In a medium mixing bowl, combine the flour, baking powder, salt, and sugar. In a separate mixing bowl combine the milk, egg, oil, and vanilla. Pour the wet ingredients into the dry ingredients, whisking to just combine.
Pour the batter, about 1/4 cup at a time, into your preheated skillet. Sprinkle each pancake with blueberries to taste. Cook four minutes, or until you see bubbles appear all over the top. Flip the pancakes & cook an additional three minutes. Repeat the process until batter has been used up. Serve hot with butter and syrup.
Things to note:
  • 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!

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