Blueberry Pancake Recipe

This morning I made the best blueberry pancakes, ever!! I wish I could take credit for the recipe, but I can't. It comes from "Family Meals: Creating Traditions in the Kitchen" by Maria Helm Sinskey. Here is the recipe:

1 1/2 cups all-purpose plain flour

1 tbsp sugar

1 tbsp baking powder

3/4 tsp kosher salt

1 cup milk

2 large eggs

4 tbsp melted butter

1 tsp pure vanilla extract

1 1/2 cups blueberries

pure maple syrup for serving

makes 12 pancakes; serves 4-6

In a small bowl, stir together flour, sugar, baking powder and salt. In a large bowl, whisk together the milk, eggs, melted butter and vanilla. Add the flour mixture and stir just until combined. A few small lumps are fine. To ensure tender pancakes, make sure you don't overmix the batter. Using a rubber spatula, fold in the blueberries. If using frozen blueberries, add them frozen, not thawed.

Heat a griddle or a large, heavy-bottomed frying pan over medium heat and add 1 tbsp butter. When the butter melts and sizzles, tilt the pan to spread it evenly over the bottom. Using 1/4 cup measure, pour the batter into the pan to form pancakes, being careful not to crowd the pan. Cook until the edges are set and the tops are covered with bubbles, about 2 minutes. Using a spatula, flip them over and cook until golden on the second sides, about 2 minutes longer. Transfer to warmed plate as they come off the griddle. Repeat with the remaining batter, adding more butter to the griddle as needed. Pass the syrup at the table.

These pancakes are like blueberry muffins. They are amazing. They received the seal of approval from my entire family, husband included. Enjoy!