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September 01, 2017
BC Blueberries are in season and that means this is a must! Plus these also double as thr perfect back to school breakfast. Make a double batch and freeze half. We like to pop them in the toaster and enjoy home made pancakes on the go!
Instructions:
Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.
Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
Thin the batter with additional milk if it's not pourable consistency. Drop the batter by 1/4 cupfuls onto a hot, buttered frying pan.
Sprinkle the berries on top of each pancake. Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes. S
erve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.
