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!
Blueberry Pancakes
Ingredients
- 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
Instructions
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In a small bowl, combine flour, brown sugar, salt, and baking powder. Stir to blend.
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In a bowl with a spout, combine egg, milk, and olive oil. Whisk mixture until blended.
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Add dry ingredients to wet, and stir to combine, being careful not to overwork.
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Fold in blueberries.
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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.
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Flip pancakes when air bubbles form and a few have burst (approximately 3 minutes per side, depending on heat level).
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Remove from heat, and add desired toppings.