Blueberry pancakes are the perfect lazy Sunday breakfast, though, I would gladly eat these for dinner any night of the week…These pancakes are substantial and yet somehow light at the same time, and showcase one of summer’s best fruits.
Ingredients:
Makes about 1 dozen pancakes, depending on size
– 1 c. flour
– 2 1/2 tsp. baking powder
– 1/2 tsp. salt
– 2 Tbsp. sugar
– 1 egg, beaten (or 1/4 c. applesauce)
– 1 c. milk (or almond milk) — 1/4 c. more can be added if you desire thinner pancakes
– 4 Tbsp. melted vegetable shortening or butter
– 3/4 fresh blueberries
*ingredients in parentheses are for vegan recipe
Directions:
1. Heat skillet or griddle over medium heat
2. In a large bowl combine flour, baking powder, salt, and sugar
3. In another bowl, add milk to beaten egg and mix well
4. Stir melted shortening or butter into milk-egg mixture
5. Combine flour and liquids at once and beat until perfectly smooth
6. Fold in blueberries
7. Grease griddle
8. Using a soup ladle or 1/4 measuring cup, pour batter into center of heated pan
9. Bake until you see air bubbles appear on the top of the batter, then flip until both sides are golden brown
10. Continue with remainder of batter
11. Serve immediately with maple syrup, fruit reduction, honey, butter, or jam
12. Enjoy!
Adapted from The Modern Family Cookbook, 1942
theindiehomemaker 