When Ethan was about Olivia’s age, he ate blueberries hand over chubby little fist. Of course, nowadays, he won’t touch them with a ten foot pole, and Olivia has been on a blueberry strike herself. But one of the things I love about making pancakes on the weekends is that they are easy to customize to everyone’s tastes (click here to see some of my favorite pancake recipes).
Now, blueberry pancakes are my Dad’s favorites, and Mr. Juggling Act is a big fan, too. These classic pancakes start wth my Simple Pancake recipe – you may have seen this before if you’re a fan of my Pancakes with Strawberry Sauce. Here’s how they’re done:
Classic BlueBerry Pancakes
2 cup all-purpose flour
4 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups milk
2 large eggs
2 teaspoons vanilla
1 cup fresh blueberries
In a bowl with a spout, whisk the eggs, then add in the milk and vanilla. Sift in the dry ingredients and mix to combine, taking care not to overmix.
On a lightly greased electric skillet, pour the batter into little circles. Drop in a small hanful of berries – if yours are large, you may want to slice them in half. Fry the pancakes until they are golden brown, about 2 minutes on each side.
Serve your pancakes with lots of butter and syrup, of course, or for a truly special treat, a big spoonful of whipped cream .