Blueberry Pancakes

 

Makes about 16 - 4" pancakes

Recipe can be halved. 

Ingredients: 

2 cups of all-purpose flour 

2 TBS baking powder (aluminum-free)

1 tsp salt 

3 TBS light brown sugar 

2 eggs 

1 tsp vanilla 

1 1/2 cups milk 

5 TBS butter, melted 

2 cups of fresh blueberries 

butter for frying 

Directions: 

In a large bowl whisk the flour, baking powder, salt and brown sugar together. 

In a separate bowl, whisk the eggs, vanilla and milk together. 

Add the wet ingredients into the dry and mix until just combined. Mix in the melted butter and stir until combined.  The batter will be very lumpy and thick.  Do not overmix or make it smooth. Heat your griddle or non-stick pan to medium - high heat. 

Melt about 1 tablespoon of butter on the griddle/pan.  Using a 1/4 cup measuring cup, place the batter onto the hot griddle.  Sprinkle the blueberries individually on top of the pancakes.

Cook until the edges are set (about 4-6 minutes) and bubbles form on the top of the pancake. Flip and cook until browned (about another 3-4 minutes). 

Serve warm with heated Canadian maple syrup.