With this easy "from scratch" recipe, there is no need
to keep a box of pancake mix on hand.
At least, that's what I think!
Don't let the directions make you think this recipe
isn't "quick" to put together because,...it really IS!!!
This past week, I took a little friend blueberry picking. It was a new experience for her and, for myself, it was an experience I wanted to repeat. We ate so many of them before they were off their bushes for a few hours. YUM!!! Others went into two kinds of muffins, and these into pancakes. More of........ YUM!!!
At $3.00/lb., they were still more economical
than paying close to that much for just a pint.
(This recipe makes about six pancakes the size of those shown in the picture. You can easily double it for more.)
- 3/4 cup milk (I did not use low-fat milk)
- 2 tablespoons apple cider vinegar (shake well before measuring)
- 1 egg
- 2 tablespoons melted butter
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 1 teaspoon baking power
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup blueberries (I used fresh)
- Cooking spray
- Add the vinegar to the milk and let sit for about five minutes to "curdle".
- During the five minutes that the milk is "souring", combine all of the dry ingredients and whisk together well-- the flour, white sugar, baking powder, baking soda and salt. Set aside.
- When milk is ready, whisk the egg and melted butter into it.
- Pour the dry mixture into the mixture of liquid ingredients. Mix only until quite smooth. Add berries. Stir in.
- Heat pan or griddle to medium heat and lightly spray with non-stick cooking spray.
- Pour 1/3 cupfuls of batter* on the prepared hot surface.
7. Flip to finish. Serve with whatever you desire.
*The deep color of the yolks in the free-range eggs
we have is what made the batter/pancakes
more yellow than usual.
Above: If you don't have extra berries to garnish
the plate, that's okay, too!!!! Believe me!, there's
nothing wrong with eating them just like this!!!