Today is my mom’s birthday, so I decided to make her breakfast this morning. I took a look in the fridge and saw that we had some really fresh blueberries, so that’s where the inspiration for pancakes came in. Pancakes made from scratch are always the best kind so I hunted around for a good recipe to use. This recipe yields about 8 pancakes.
~ 1 1/4 cups flour
~ 1/2 tsp salt
~ 1 tbsp baking powder
~ 1 1/4 tsp white sugar
~ 1 egg
~ 1 cup milk
~ 1 1/2 tsp oil
~ 1/2 cup fresh blueberries (frozen works too, but doesn’t taste as good)
Begin by combining the flour, salt, baking powder, and sugar into a large bowl. In a separate bowl, beat together the egg and milk, and then add that to the dry mixture. Stir together everything well; you could even use a whisk or something to beat the mixture a little bit to make the pancakes fluffier and get any lumps out of the batter. Add in the oil and the blueberries and stir it together a bit more.
Heat up a medium sized pan on medium-high heat and coat it lightly with some oil or some oil spray. Now, I hit a little snafu when making the first pancake (it ripped when I tried to turn it over) and I suspect that it was because the pan wasn’t hot enough yet. So, to remedy that, I would recommend to wait about 3 to 4 minutes for the pan to truly heat up before placing the batter on there. I used a 1/4 cup measuring cup to scoop out the batter and it yields a medium-small pancake, so if you want larger pancakes you could add more batter to the pan, but it might not yield the 8 that I mentioned above. The pancakes will take about a minute to a minute-and-a-half to brown on one side (you can physically see the batter rise when it’s cooking), but I would not recommend cooking beyond two minutes total per pancake, or otherwise you might risk drying the pancake out.
Stack up the pancakes on a plate, put some syrup and butter on it, and you’ve got a great way to start off the morning.