Description
Plump blueberry and vanilla pancakes.
Ingredients
- 1-½ cup Flour
- 3-½ teaspoons Baking Powder
- 1-½ teaspoon Cinnamon
- 1 teaspoon Salt
- 1 Tablespoon White Sugar
- 1-¼ cup Almond Milk (regular Is Fine Too)
- 2 teaspoons Pure Vanilla Extract
- 1 whole Egg, Lightly Beaten
- 3 Tablespoons Butter, Melted
- 1 pint Fresh Blueberries, Washed
- 4 teaspoons Oil, Or As Necessary
Preparation
In a large bowl, mix together flour, baking powder, cinnamon, salt and sugar. Use a fork or whisk to incorporate the ingredients.
Make a well in the center of the dry ingredients and pour in the milk, vanilla, beaten egg and melted butter; mix until smooth. The batter will be runny.
Go over your blueberries and find any stray stems or icky berries and discard them. Gently fold the berries into the mix.
Preheat a large pan over medium/high heat. Add about a tablespoon of oil to the pan. My family likes oil instead of butter when it comes to pancakes. We like the crispy edges oil offers.
I use a 1/4 cup scoop to ensure same size(ish) pancakes. Add your batter to the pan in your preferred size of scoop. Cook on the bottom and flip when you see lots of little bubbles form on the top surface. Then cook on the other side. They should only take about 3 minutes per side. Remove the cooked pancakes from the skillet and keep them warm while you repeat with the remaining batter.
Serve with salty butter and rich maple syrup—the real stuff.
