blueberry pancakes, 2nd edition
I hope you had a great weekend. It was disgustingly hot in New York this weekend, so we tried to spend as much time as we could in air conditioning. We did manage to make it out to the market though and it was pretty dreamy. Everything is in abundance and it’s hard to resist most of it.I made some blueberry pancakes a while ago that kind of rocked my world. We had guests staying with us, and since I’d just purchased some blueberries, I thought it would be a perfect time to try them out again. I quietly started making them and soon the apartment filled with a delightful scent and people started waking. Once I’d finished making the last one, we all sat down and devoured the goodness. My secret is to add a little honey, vanilla and cinnamon to the batter so they come out with a lovely, just slightly sweet flavor. Pair that with the fresh juicy blueberries and it’s a match made in heaven. They were just the thing to start out the day with.
makes 8 big pancakes
1 1/2 cup flour
2 Tablespoons sugar
1 3/4 Tablespoon baking powder
1 teaspoon salt1/4 teaspoon cinnamon
1 1/2 cup milk
2 Tablespoons butter, melted
1 Tablespoon honey
1/2 teaspoon vanilla
1 pint blueberries
In medium bowl, combine flour, sugar, baking powder, salt and cinnamon.
In a separate medium bowl, combine milk, eggs, butter, honey and vanilla.
Add the wet ingredients to the dry ingredients until just combined.
Heat a skillet on the stovetop and add 1/4-1/3 cup batter. Sprinkle a handful of blueberries over batter and let pancake cook. Once the sides begin to bubble, flip and cook the other side. Repeat until all the batter is used.5Top with a little butter and maple syrup and enjoy!