Whether you’re cruising along the coast or anchored in a secluded bay, these easy-to-make pancakes require only basic pantry staples. Add fresh or frozen blueberries without thawing, and drizzle with blueberry syrup for that extra blueberry kick. You can also go with maple syrup or whatever floats your boat.
These pancakes are ideal for breakfast or a cozy brunch. You can pair them with bacon, sausage, eggs or fruit. Make extra and freeze them, individually wrapped. I reheat them in the microwave or toaster oven.
Blueberry Pancakes Recipe
1¼ cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
¼ teaspoon sea salt
1¼ cups 2 percent milk
1 large egg
1 tablespoon extra-virgin olive oil
¾ cup blueberries
Blueberry or other syrup
• In a large bowl, stir together flour, sugar, baking powder and salt.
• In a small bowl, combine milk, egg and oil. Add the egg mixture all at once to the flour mixture. Avoid overmixing; stir until moistened (slight lumps will disappear while cooking.)
• Gently fold in the blueberries, or sprinkle them onto each pancake later, as you cook them.
• Lightly oil a griddle or large skillet. Place over medium heat. For each pancake, spoon a half cup of batter onto the griddle. Cook until several bubbles burst on top and the bottom is golden. Turn over and cook the other side for two to three minutes, until it is golden brown.
• Serve warm with syrup of your choice. Makes 4 servings.
This article was originally published in the April 2024 issue.
