Who doesn’t love light, fluffy pancakes? You know, the kind that doesn’t make you feel like there is a lead weight in your stomach. Well, I do! After a Saturday of blueberry picking, I decided it was time to tackle a fluffy blueberry pancake recipe.
If using fresh blueberries, rinse them and examine for any bugs or twigs. I’m all for protein, but finding a creepy crawly in a pancake will ruin my meal. There were three little beetles in this strainer of berries. All dead, thankfully!
Whisk together the flour, sugar and baking powder. In a separate bowl, whisk the milk, oil and egg. Combine the flour mixture and wet mixture. Gently add the blueberries. Do not over mix. Spray a large skillet with cooking spray. If you’d like, you could melt 1 tablespoon of butter in the skillet instead of the spray. Heat the pan until a water drop sizzles when dropped in the pan. Then, add your batter.
Flip the pancakes when the batter begins to bubble.
Once both sides are golden brown, remove from skillet and serve.
Fluffy Blueberry Pancakes
1 1/2 cup self-rising flour
2 tablespoons sugar
2 teaspoons baking powder
1 1/4 cup milk
2 tablespoons oil
1 cup blueberries (fresh or frozen)
Whisk together flour, sugar and baking powder. In a separate container, whisk together the milk, oil and egg. Combine the dry mixture and wet mixture. Gently add the blueberries being careful to not over mix.
Spray a large skillet with cooking spray or you may melt 1 tablespoon of butter in the skillet. You’ll know the pan is hot enough when a drop of water sizzles when falling into the pan.
Add the pancake batter and flip when bubble appear in the batter.
Cook until both sides are golden brown. Any leftovers can be warmed in the microwave or frozen for a future breakfast.