Pancakes are one of the best comfort foods. This week we bought extra blueberries since they are at the peak of their very short season and we couldn't resist. We also had more milk in the fridge than usual, so I decided to use both to make some old fashioned blueberry pancakes. This is as basic as a pancake recipe gets. No meringue or cultured buttermilk, and no box either. These are from scratch and easy to make. Stacy commented that they reminded her of eating a blueberry muffin, which I took as a very positive endorsement. You can omit the fruit or replace it with other fruits like strawberries, sliced stone fruits, even sauteed apples. We enjoyed these for breakfast on Sunday, which was the perfect way to start our goof-off day.
Here's the recipe:
Yield: Makes six generous pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
3 tablespoons butter, melted
1 Cup fresh blueberries, washed
Together, sift the flour, baking powder, salt and sugar into a large bowl. Make a well in the center and pour in the milk, egg and melted butter; mix until just combined. Add blueberries and mix with just a few strokes to distribute through the batter.
Heat a lightly oiled griddle to 370 degrees (or over medium heat). Pour the batter onto the griddle, using approximately 1/2 cup for each pancake. When bubbles start to break, flip and brown on the other side. Serve hot.