Intro: Blueberry Pancakes
These blueberry pancakes are a nice lazy day breakfast - easy to make and the leftovers are great for an afternoon snack. :D
We keep finding nice looking blueberries at the grocery, which is strange for this time of year, but they taste really nice. If you can't find fresh ones, use frozen ones. Just let them sit out a little while to defrost a bit beforehand. They work just as well in these pancakes.
Step 1: Ingredients:
- 1 1/2 cups AP flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- pinch of salt
- 1 cup milk (may need more if you like your pancakes thinner!)
- 1 egg
- 1 tablespoon vegetable oil
- 1/4 cup quick cooking oatmeal
- 1/2 cup+ blueberries
This recipe should make eight pancakes.
You'll also want a nice large frying pan or a griddle to cook these on. :)
Step 2: Mixing, Step One
Measure out your flour, salt, baking powder and sugar into a bowl and whisk it together with a fork.
Measure the milk, egg and oil out into a large measuring cup and beat it so that you can't see any large pieces of egg.
The blueberries and oats can wait til the end.
Step 3: Mixing, Step Two
Pour the wet ingredients into the dry. Mix just until combined - be careful not to mix this too much! At this point, if the batter if too thick for you, add a little more milk. I like mine a bit thicker.
Add in the blueberries and oats and mix just until everything is incorporated.
Step 4: Cooking the Pancakes
Place you pan or griddle on the stove top, grease if desired, and turn the heat on to medium.
Use a 1/4 cup scoop to portion out the batter.
Let the pancakes cook on the first side until small bubbles form around the edge and then flip and cook until brown. Try to keep the heat fairly low - turn it down if they start getting too brown too quick.
This whole process should only take 3-4 minutes per batch.
Step 5: Eat!
Serve right away or store them on a plate in a warm oven until all your pancakes are cooked.
We eat ours with maple syrup on top, but butter and sugar is great too. :D