Last Saturday, both Mr. Handsome and I woke up craving blueberry pancakes. I still had a large bag of frozen blueberries that I had picked in early July, so we decided to go for it. I pulled out a basic pancake recipe that I have had since childhood and tweaked it. Both of us loved the result!
- 1/2 cup Flour I use a mixture of white and wheat
- 2 Tbsp Brown sugar
- Pinch Salt
- 1/2 tsp Baking powder
- 1 Egg
- 1/2 cup Milk
- 1 tsp Olive oil
- Oil or butter to grease griddle/pan I use coconut oil
- 1 cup Blueberries Frozen or fresh
In a small bowl, combine flour, brown sugar, salt, and baking powder. Stir to blend.
In a bowl with a spout, combine egg, milk, and olive oil. Whisk mixture until blended.
Add dry ingredients to wet, and stir to combine, being careful not to overwork.
Fold in blueberries.
Grease pan or griddle with oil or butter, and heat 2 minutes over medium heat before adding pancake batter. Pour 3-4 inch pancakes onto cooking surface.
Flip pancakes when air bubbles form and a few have burst (approximately 3 minutes per side, depending on heat level).
Remove from heat, and add desired toppings.