For most of us, weekday pancakes aren’t an option. If we were even to go out on a breakfast service limb and prepare any maple-syrupped item, it would be a freezer-to-toaster venture or a box mix + tap water recipe. There’s no big miracle here except that the ingredients are common, you mix them all at once and fry them immediately. In moments you’ll have fluffy, thick cakes loaded with jammy bursts of berries.
Be breakfast heroes without even having to open both eyes, you decide which one you’ll need. Good thing about making something special during the week is that it’s bankable currency. When that family starts to toss you some sass business for no particular reason, you can throw them back a pity-bomb of that time you made them homemade pancakes. On a Thursday! Or even better, send them into the elements – today in Los Angeles that’s 82° and sunny but our helicopters real loud – with the comfort of a homemade breakfast in their bellies.
You have these ingredients you in your house right now plus some blueberries which are totally optional but make us all feel as though we’ve served a very healthy breakfast.
Tip: heat a portioned-out amount of syrup in the microwave. It spreads quickly requiring much less of the sweet stuff than kids usually pour.
weekday homemade blueberry pancakes
If you add in the ingredients in the order below (dry before wet), you only need two measuring utensils: a cup and a teaspoon. We also recommend using a medium bowl with a spout for mixing and pouring out batter; Pyrex 4-cup works well. The fewer the dishes the better! We favor blueberries because they’re like little pockets of fruit jam that don’t seep into the rest of the cake, but get inventive or practical. Use what you prefer or have on hand. Many people like to fold the fruit into the batter before frying, but I like to keep the pan as clean as possible, so I add them after the batter is poured.
preptime: 15 minutes serves 2-3
- 1 cup all-purpose flour (or flour of choice, with whole wheat must do 50/50 with AP flour)
- 1 Tbsp baking powder
- 1 Tbsp sugar
- 1/2 tsp salt
- 3/4 cup milk
- 1 egg
- 2 Tbsp canola oil
- 2/3 cup blueberries
- Heat the griddle or pan on medium.
- Mix all the ingredients together.
- Add some oil to the hot pan and spread evenly.
- Pour the batter to make four inch cakes. They will rise up high.
- Plop in a few blueberries, evenly dispersed, onto each cake and tamp down slightly with a spatula to sink them into each pancake.
- Flip pancakes when the edges begin to turn brown.
- Serve immediately with warm syrup.
recipe inspired by foodnetwork.com and provided by your friends at crunchtimefood.com
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