When you’re pregnant, you often find yourself dreaming about food. Even after you’ve had your 3am snack. Heck, who am I kidding? This was me pre-baby too. Nevertheless, I found myself thinking about blueberry pancakes last night, which meant they automatically went on this morning’s breakfast agenda.
I’ve been using this same recipe for about three years. No idea where I found it but it makes great cakes and is super simple.
1 1/2 cup flour
3 1/2 tsps baking powder
1 tsp salt
1 tbsp sugar
1 1/4 cup milk
3 tbsp melted butter
Whisk together flour, baking powder salt and sugar. Create well in center and pour in milk, egg and butter. Mix together and fry on a pan or griddle.
I think it might be time to buy a recipe box. See how tried and true these envelope scribblings have become? Maybe it’s me, but I love nothing more than a well-stained recipe. Shows how loved it is.
Any idea what the well does? I make one because it’s easy enough, but not really sure about its purpose. Feel free to comment if you have ideas. The recipe also suggests that you sift the flour mixture before creating the well. I usually do this, and it creates a light and lovely powder. Per usual, I retrieved the sifter out of the cabinet but noticed it could use a wash. After dousing it with water, I realized my mistake. A wet sifter creates a nice goop rather than the mixture described above. So I ditched the sifter and just forged ahead. Truthfully, I didn’t notice much difference at the end.
I followed along, but decided to add blueberries in honor of my dream. No rhyme or reason to how many. I literally just tossed in the whole carton. In my opinion, one can never have too many bluberries.
The pancakes were served with pure Berkshire maple syrup and enjoyed with a cup of (decaf) coffee. All in all, a great way to start my Sunday. Enjoy!