|Perfect Pancakes with Blueberry sauce|
"Pancakes!" was one of the Cadet's first words. Around here, we like them morning, noon, and night. The kids especially like them coin-sized presented on a platter as finger food. This is the second batch today, and no one is complaining. (I did not get a photo the first time because they were devoured.)
This recipe has a shorter ingredient list than boxed mix. There are seven, compared to Aunt Jemima's seventeen, not including their list of "enriched flour" ingredients. Seventeen! You will find this recipe to be just as easy as boxed. A double batch is a great idea because they freeze really well for an even quicker breakfast in the future.
For a batch of about two dozen 4" pancakes:
2 cups unbleached flour (I get away with whole wheat flour and the kids don't mind.)
2 tsp baking soda
1/4 cup sugar
1/4 tsp vanilla
1 3/4 cup milk
5 tbsp vinegar
Mix the dry ingredients well in one bowl, and whisk the egg, milk and vanilla in another. Stir the wet and dry ingredients together and let the batter rest for at least ten minutes.
Coat a griddle with non-stick spray and heat it up. (I use olive oil in a pump sprayer from Pampered Chef.) Stir in the vinegar, folding the bubbles into the batter.
Drop batter onto the griddle by spoonfuls. When the bubbles break, the bottoms should be golden brown. Flip the pancakes and brown the other sides.
Serve with butter, syrup, or blueberry sauce.
2 cups frozen blueberries
1/2 cup sugar
Heat the sugar and blueberries together in a sauce pan until bubbly. Serve immediately.
This recipe was shared at Make Your Own! Monday.