Blueberry Pancakes
Ingredients
- 1 cup flour
- 1 Tablespoon granulated sugar
- ½ teaspoon salt
- 2 teaspoon baking powder
- 1 egg (or flax egg)
- 1 cup dairy or nondairy milk (i.e. almond milk)
- 2 Tablespoon oil
- 1 cup blueberries
Instructions
- Preheat the griddle on medium heat.
- Stir together dry ingredients.
- Add beaten egg, milk, and oil all at once, and stir until moistened.
- Cook on griddle over medium heat. When top of pancake appears dry and bubbly (and it is browned), turn the pancake, and allow the other side to cook until browned.
Notes
- Note for my own free standing griddle: Turn the temperature dial as high as it goes (400 degrees F) to cook the pancakes.
- Wait until the pancakes appear dry on the top before flipping. Don't flip too soon.
- If not adding fruit, you can add extra Tablespoon of sugar to the batter.
- Leftover pancakes can be frozen. Just place a small square of wax paper between each pancake, and place in quart size ziplock baggie.
- To reheat frozen pancakes, remove how many pancakes you want from the bag, and place them on a microwave safe plate. Heat for 20 seconds; flip the pancakes over, and heat for an additional 20 seconds.