I make pancakes every Saturday. Sometimes I make them without blueberries, add a bit of vanilla and cinnamon to the batter, and then eat them with peanutbutter and maple syrup. Yum. This morning I made blueberry pancakes at the request of my husband. Nevertheless, my 14 month old son loved them just as much. He decided, however, to tear apart the pancakes until he could pick out all of the blueberries, which he loves the best. He sure did have fun and still has purple fingers.
These pancakes are really easy and taste great. Give them a try and let me know what you think.
1 C white flour
½ C whole wheat flour
¼ C sugar
3 ½ t baking powder
Pinch of salt
1 beaten egg
¼ C oil
1 ½ C buttermilk
1 C fresh or frozen blueberries
Butter for frying
Maple syrup (get the real stuff!)
Makes enough pancakes for two hungry adults and one baby.
1. Mix all dry ingredients together. You can use all white flour if you like, or more whole wheat, however, the white flour will make the fluffiest pancakes.
2. Add egg. I usually just beat the egg in the measuring cup and then use the cup for the rest of the ingredients. It’s less to wash later. Add oil and buttermilk. Mix well.
3. Add blueberries to batter. Fold or barely mix in.
4. Let batter sit 10 minutes. This lets the baking powder begin to rise and makes your pancakes even fluffier. You can also let it sit longer, but a few minutes does make a difference.
5. Using medium heat, add a little bit of butter to the pan. I just use a simple Teflon covered frying pan. Use a ladle and pour about four pancakes into the pan. When they start to bubble in the middle, flip. Leave in pan another couple minutes and put on serving tray.
6. My husband and I like them with maple syrup. But, I’m sure whip cream or powdered sugar would also taste great. Enjoy!