Blueberry Pancakes

I'm really into brunch food at the moment - why not try brunch for dinner tonight? These pancakes are light and delicious. I found the recipe on King Arthur Flour, my go-to spot for any breakfast food recipe. Use fresh or frozen blueberries.

Ingredients
2 large eggs
1 1/4 cups (10 ounces) milk
2 teaspoons vanilla extract, optional
3 tablespoons (1 1/2 ounces) melted butter or vegetable oil (1 1/4ounces)
1 1/2 cups (6 1/4 ounces) King Arthur Unbleached All-Purpose Flour
3/4 teaspoon salt
2 teaspoons baking powder
2 tablespoons (7/8 ounce) sugar
3/4 cup (3 ounces) blueberries, fresh or frozen

Instructions
Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed with a hand mixer. Stir in the melted butter or oil. The key is to use an electric mixer instead of doing it by hand! Add the flour, salt, baking powder, and sugar, stirring just to combine, there will be a few lumps still. Set the batter aside to rest while you're heating your pan.

Heat a large frying pan over medium-low to medium heat. Spray with Pam. The pan is hot enough when a drop of water evaporates immediately on contact.

Drop the pancake batter by 1/4 cupfuls onto the hot pan and sprinkle 1 tablespoon blueberries on each pancake. Cook until they’re golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

Serve the pancakes immediately or transfer them to a platter, cover, and keep warm in a 200°F oven.

Other recipes you may like:
French toast
chocolate chunk oatmeal cookies

View all breakfast recipes