Pancakes are delicious any way you make them. Today’s pancakes are made extra special with fresh Blueberries. You guessed it, today is National Blueberry Pancake Day.
I don’t think we ever had fruity pancakes growing up. Buttermilk Pancakes with Dad’s Home-made Syrup were a weekend staple in our house. I remember we sometimes had pancakes on a rainy day for supper. As a kid, I thought it was a special treat to have weekend breakfast for supper. As an adult, I realized times were lean in the winter. Dad worked construction to support his young family and when it rained, there was no work. Still, sometimes I like to have pancakes for supper, especially in the winter. When I do, it’s the plain Buttermilk kind. Blueberry pancakes are reserved for special occasions like Christmas Morning, a family brunch or National Blueberry Pancake Day.
Simple Blueberry Pancakes
2 large Eggs
1 cup Milk
2 teaspoons Vanilla Extract
3 tablespoons Butter
1 1/2 cups Flour
3/4 teaspoon Kosher Salt
2 teaspoons Baking Powder
2 tablespoons Sugar
3/4 cup fresh Blueberries
Heat a griddle to 325 degrees. Lightly brush the griddle with margarine or just a little oil. When it’s hot enough, a drop of water will skitter across the surface, evaporating immediately.
Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. While the egg mixture is beating, melt the butter. Stir in the melted butter.
Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are fine. Add the blueberries, fold gently into the batter so as to not bruise the berries. Set the batter aside to rest for a couple of minutes; the batter will naturally thicken as it stands. Should the batter no longer be of a pourable consistency, thin with additional milk as needed.
Drop the batter by 1/4 cupfuls onto the prepared griddle or pan.
Note: A muffin scoop works well for pouring the batter.
Cook the pancakes until golden brown on the bottom, about 2 minutes. Flip the pancakes over, and cook till the other side is golden, 2 to 2 1/2 minutes.
1/2 cup Soft Butter or as needed
1 cup Maple Syrup or as needed
1/2 cup fresh Blueberries
Serve the pancakes immediately as they come off the griddle or transfer to a platter, cover, and keep warm in a 200-degree oven.
Serve with butter, Maple Syrup and additional fresh Blueberries.