Pancakes. Basic with Blueberries.

Don’t you just love the light in your kitchen first thing in the morning?

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Well, maybe you haven’t noticed if you aren’t taking pictures of your food, but the light is remarkable. The pictures feel so nice like you might be in an Anthropologie catalog.

No?  I got carried away didn’t I?

Regardless, here is a cheerful basic pancake recipe. Everyone needs a from scratch pancake recipe. With blueberries. Basic with Blueberries.

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Dry ingredients

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Mix with liquid ingredients

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Fold in the berries

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Flip it. Flip it real good.

I made big pancakes but you could make whatever size you prefer.

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On the side.

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The stack.

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Let’s eat!

BASIC PANCAKES WITH BLUEBERRIES

Ingredients: 

1 cup all-purpose flour, (spooned and leveled)

2 tablespoons sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 teaspoon vanilla extract

1/2 teaspoon cinnamon

2 tablespoons unsalted butter, melted, or vegetable oil

1 large egg

1 cup fresh blueberries (or 1 cup frozen, thawed)

cooking spray

Instructions and directions: 

Preheat oven to 200 degrees; have a baking sheet or heatproof platter ready to keep cooked pancakes warm in the oven.

In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.

In a medium bowl, whisk together milk, butter (or oil), cinnamon, vanilla and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not over mix; a few small lumps are fine).

Fold in blueberries.

Heat a large nonstick skillet or griddle over medium.

Spray with cooking spray.

For each pancake, spoon a 1/3 cup measure onto oiled skillet

Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more.

Transfer to a baking sheet or platter and keep warm in oven. Continue with more oil and remaining batter.

adapted from everyday food

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