Ingredients
- 2 large eggs
- 1 1/4 cup milk
- 2 teaspoon pure vanilla extract
- 3 tablespoon melted butter
- 1 1/2 cup unbleached all purpose flour
- 3/4 teaspoon salt
- 2 teaspoon baking powder
- 2 tablespoon sugar
- 3/4 cup blueberries, fresh or frozen
Preparation
Baking Directions:
1.Heat a griddle to 350 degrees.
If you don't have a griddle, heat a large frying pan over medium-low to medium heat.
Grease the griddle.
When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.
2.Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer.
Stir in the melted butter.
3.Add the flour, salt, baking powder, and sugar, stirring just to combine.
A few lumps are OK.
Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands.
4.Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here.
Sprinkle 1 tablespoon berries atop each pancake.
5.Cook the cakes until they're golden brown on the bottom, about 2 minutes.
Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.
6.Serve the pancakes immediately.
Or transfer them to a platter, cover, and keep warm in a 200 degree oven.
Enjoy with butter and maple syrup.
