Nothing this delicious should be THIS EASY to make!! Or this quick!! But it is, and your kids will LOVE you for it! We're starting our summer vacation with some home made blueberry pancakes... because WE CAN!!
We had fresh blueberries that we washed and dried on paper towels, about 3/4 of a cup, or as many as you like! We like extra to add at the end too! When we don't have fresh, we've used frozen, and that works just fine!
In a big mixing bowl (one with a spout helps for easy pouring) whisk together 2 eggs, 1 and 1/4 cups milk, and 2 tablespoons canola oil (or melted butter). Now, get ready for the dry ingredients...
To your wet ingredients, you add the dry: 1 and 1/2 cups flour (King Arthur please), 3/4 teaspoon salt, 2 teaspoons baking powder, and 2 teaspoons sugar. You can add more... up to a couple tablespoons of sugar if you want, we try to go easy on the sugar... and the blueberries and the syrup at the end do a lot of the work making these babies sweet and tasty!! Mix together until nice and "pourably" smooth! Get your griddle nice and hot... medium high heat, and treat with butter or oil, though we kept it light with cooking spray.
In batches pour your batter into the hot pan. Don't add blueberries right away, give them a minute to settle in.
Then, plunk those beautiful berries right into each pancake, as much or as little as you like. Too many, however, will make the cake too "juicy" and hard to flip. This is just right, a blueberry or two in every bite!! We'll add more on top later!
Your pancakes are ready to flip when little bubbles appear and the edges look a little dry. Depending on how hot your pan is, it takes about 3-4 minutes on the first side, and about half that time or about 2 minutes on the flip side!
In about the same time it takes to wait for your coffee, or zap a bowl of oatmeal, you can have fresh, hot, delicious homemade blueberry pancakes! Top with your favorite maple syrup and some more blueberries and say HELLO to summer vacation! Ahhhhhh... YUM!
Nothing this delicious should be THIS EASY to make!! Or this quick!! But it is, and your kids will LOVE you for it! We're starting our summer vacation with some home made blueberry pancakes... because WE CAN!!
We had fresh blueberries that we washed and dried on paper towels, about 3/4 of a cup, or as many as you like! We like extra to add at the end too! When we don't have fresh, we've used frozen, and that works just fine!
In a big mixing bowl (one with a spout helps for easy pouring) whisk together 2 eggs, 1 and 1/4 cups milk, and 2 tablespoons canola oil (or melted butter). Now, get ready for the dry ingredients...
To your wet ingredients, you add the dry: 1 and 1/2 cups flour (King Arthur please), 3/4 teaspoon salt, 2 teaspoons baking powder, and 2 teaspoons sugar. You can add more... up to a couple tablespoons of sugar if you want, we try to go easy on the sugar... and the blueberries and the syrup at the end do a lot of the work making these babies sweet and tasty!! Mix together until nice and "pourably" smooth! Get your griddle nice and hot... medium high heat, and treat with butter or oil, though we kept it light with cooking spray.
In batches pour your batter into the hot pan. Don't add blueberries right away, give them a minute to settle in.
Then, plunk those beautiful berries right into each pancake, as much or as little as you like. Too many, however, will make the cake too "juicy" and hard to flip. This is just right, a blueberry or two in every bite!! We'll add more on top later!
Your pancakes are ready to flip when little bubbles appear and the edges look a little dry. Depending on how hot your pan is, it takes about 3-4 minutes on the first side, and about half that time or about 2 minutes on the flip side!
In about the same time it takes to wait for your coffee, or zap a bowl of oatmeal, you can have fresh, hot, delicious homemade blueberry pancakes! Top with your favorite maple syrup and some more blueberries and say HELLO to summer vacation! Ahhhhhh... YUM!
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