The same basic breakfast pancake recipe with blueberries. Serve with warm blueberry maple syrup for a decadent breakfast.
Servings: 4
Ingredients
- 1 cup all-purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 egg
- 1 tbsp vegetable oil
- 1 cup milk I use whole or 2%
- 1 cup fresh blueberries
Instructions
- In a small bowl, place the flour, sugar, baking powder and salt.
- In another bowl, beat one egg well.
- Then add one tablespoon of oil and beat until emulsified.
- Add the milk and blend well.
- Add the dry ingredients all at once and whisk until smooth. Do not add the blueberries.
- Heat a small pan on medium heat. Add a little oil to the center and tilt to coat the bottom entirely.
- Add a quarter cup of the pancake mix. Arrange eight blueberries on the pancake. Tip: To prevent streaking on your pancakes, with the back side of the quarter cup measure, gently touch the tops of the blueberries so that a little of the pancake mix is just covering the blueberries. If you don’t do this step, once you turn the pancakes over, the blueberries will burst and juices run on the pan. Your next pancake will have unsightly blue streaks.
- Turn down the heat to medium low. Once tiny little bubbles form and start to burst, turn the pancake over. About 1-2 minutes.
- Cook for another 1-2 minutes and remove to plate.
© Ginny's Recipe Collection