Blueberry pancakes

It’s blueberry season and the blueberries at the farmer’s market are wonderful – though expensive at about $9 for a pint? a quart? I just know it’s a big bucket. But this week Safeway also has them on sale for $6 for a 2.5lbs box. They are from Canada, but they are just as good as the locals. So I got one of those boxes too. Now I have blueberries coming out of my years! (thanks god they are so good!). Anyway, I thought I’d use some making blueberry pancakes and I found this recipe at It’s *very* good. The pancakes came out light and fluffy, without that obnoxious metallic taste of pre-made mixes, and they had a great blueberry flavor. The best thing is that it calls for the type of ingredients you have at home anyway. I modified it a little bit, but it’s basically the same as the original:

  • 2 cups + 2 Tbsp. all purpose flour
  • 1/4 cup sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 2 cups milk (I used 1%)
  • 2 eggs
  • 3 Tbsp. melted unsalted butter
  • 2 cups blueberries or to taste
    Whisk the f lour with the sugar, baking powder and salt. In a separate bowl, whisk the milk and eggs together. Whisk in the milk mixture into the flour mixture, a little bit at the time. Whisk in the melted butter.
    Heat a skillet to medium and rub with unsalted butter. Pour about 1/2 cup of the batter and sprinkle, by hand, blueberries on the pancake-to-be. Cook until the bottom browns, about 1 1/2 minutes. Turn and cook until that side browns, about 1 more minute. Serve with maple syrup.
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  • 1 Comment

    1. Marga

      Mike made me these pancakes for breakfast today (Mother’s Day). He made them plain, and he messed up the recipe, he mixed up the steps, he cooked them in a cold pan, etc. etc. But they still came out great – I think this is the best pancake recipe ever.

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