Bursting with fresh blueberry flavor, and very easy to make there is absolutely no reason to go back to the boxed stuff.
The only thing you want to make sure you do with any pancake batter is not to over mix. Over mixing happens a lot with pancakes because something is within our nature to have a completely smooth batter.
That’s not necessary. Also you want to make sure you take the time to fold in the blueberries into the batter gently because this is another spot where over mixing of the blueberry pancakes batter can happen. Other than that it’s nothing to it and your family will be thrilled!
Makes 10 – 12 pancakes
1 ¾ c all purpose flour
1 ½ c milk
1 c blueberries
2 eggs, room temperature
3 T sugar + 1 t sugar
1 T butter, room temperature
1 T heavy whipping cream
1 T vegetable oil
1 T baking powder
1 ½ t vanilla extract
½ t salt
Extra Vegetable oil for frying pancakes
Over a large bowl sift flour, sugar, salt and baking powder together. In a large measure cup whisk milk, vanilla extract, butter, cream, oil and eggs. Pour milk mixture into flour mixture while whisking. Don’t over mix. Gently fold in blueberries.
Get a non-stick frying pan over medium heat and a tiny bit of oil. Scoop out ¼ c of pancake batter. Pour into pan, when the pancakes start to bubble flip and cook the other side. Remove and repeat until the pancakes are done.
You can preheat your oven to 170 and keep your cooked pancakes warm while you finish.
Serve with butter and maple syrup. Enjoy.