Blueberry Milk Pancakes
Weekend mornings are for pancakes in our house, it has been that way since before we had kids, which is over 10 years ago. While I never really enjoy cooking, making fresh pancakes for my family on Saturdays is not that bad.
I usually have a couple of go-to recipes and rarely venture out to look for something new, but this was a long weekend and kids deserved something special, so I decided to make them pancakes with blueberries. I make buttermilk apple pancakes pretty often and these were not that much more different or complicated.
It took me about 40 minutes from beginning to end of cooking, and I consider it pretty fast. This recipe fed 4 people and we had enough leftovers for snacking on later. Did you know that cold blueberry pancakes are amazing? If you didn’t, you should definitely discover it!
While we get GrubHub pretty often, we have never tried delivered breakfast. It was suggested by my son this time and I would gladly hand over some of my cooking duties to Grub Hub. We might just go ahead and do it one of those weekends, when mommy will not feel like getting up. But for now here it was:
- 2 cups of all-purpose flour (I use Gold Medal or King Arthur)
- 2 organic eggs
- 1 ½ cups of whole organic milk
- 5 tablespoons of melted butter
- A pinch of salt
- 2 tablespoons of baking powder
- 2 tablespoons of brown sugar
- 1 teaspoon of vanilla extract
- 1 cup of organic fresh blueberries
- Some butter or coconut oil for frying
You will need two bowls, one bigger and one smaller. Take the bigger bowl and put your dry ingredients – flour, salt, baking powder, and brown sugar. Whisk everything together until combined and put it aside.
Take the smaller bowl and put eggs, milk, and vanilla extract. Mix everything with an electric mixer. I use hand held because the stand alone one is a bit too much for this job.
Next step is to put dry ingredients in the bowl with everything wet and give it all a very good mixing. Don’t mix for too long as it needs to just combine, but don’t leave lumps either.
When everything is combined, the last step is to add melted butter and mix everything a little more.
Heat your skillet on medium heat with some coconut oil or butter on it. I like coconut oil for all my pancakes because it gives very gentle coconut flavor. You can make big pancakes if you like, but I made small, about 5 per skillet.
Pour 5 spoons of batter on heated pan and add 4-5 blueberries on each right away.
Cook on one side for a couple of minutes, until the edges get set and then turn each pancake over.
I use Personalization Mall spatulas and wooden spoons because they make me feel special and work very well, but whatever you use should have a thin edge for flipping the pancakes without making a mess.
Blueberries will stay in the middle and cook to perfection when you turn the pancakes over. They add a nice tangy kick to the sweet pancake, which is very refreshing.
Serve hot pancakes with your favorite syrup, jam, whipped cream or sour cream. Enjoy and don’t be afraid to spoil your family!