Some foods are classics for a reason, because everytime you reach for them you get just what you’re needing and expecting from the experience. Blueberry pancakes on a slow weekend morning are pretty much my definition of the perfect indulgent breakfast. Through the week it’s spinach and frozen fruit wazzed up into smoothies that get the day started but sometimes on a Saturday or Sunday I like to slow things down, get a bit more nostalgic and bring some smiles to the table with these old school treats. And if it happens to be blueberry season, like it is right now, then all the better! Unless I have to pick them myself, you know how I feel about picking fruit!
makes 8-10 medium sized (4 inch) pancakes
In a large mixing bowl, sift together the following dry ingredients:
2 Cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
In another bowl mix until well combined:
2 Cups milk
1 Tbsp brown sugar
1 tsp vanilla
Mix the wet ingredients into the dry using a whisk until just combined and still lumpy. Let the batter rest while you bring a heavy bottomed frying pan (or griddle) to medium heat. Wipe lightly with a paper towel dampened with vegetable oil or spray lightly with cooking spray.
Ladle 1/4 cup portions of batter into the pan, adding a small handful of blueberries to each, about 6-8 berries per pancake. When the edges of the pancake are dry and the surface has bubbled (about 2 mins), flip the pancakes gently and cook for another minute until browned.
Keep finished pancakes warm in a 200 degree oven until ready to serve. Butter and maple syrup make the perfect condiments for these pancakes. Serves 4.