Cassie’s Ruminations

Vanilla Blueberry Pancakes

These pancakes are tender and just perfectly sweetened. The original recipe is from Joy of Cooking with the addition of vanilla and blueberries. The blueberries I used are from the Olympic Peninsula, where my folks got them for us along with blackberries from a u-pick farm. We packaged them up and popped them in the freezer, and now we have wonderful local berries to use all winter.

Vanilla Blueberry Pancakes
Makes 12 pancakes

1½ cups all purpose flour
3 tbsp sugar
1½ tsp baking powder
½ tsp salt
1½ cups milk
3 tbsp unsalted butter, melted and cooled
2 large eggs
1 tsp vanilla
1 cup frozen blueberries

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, butter, eggs, and vanilla. Pour the liquid ingredients over the dry ingredients and stir until just combined. Lumps are just fine. Fold in the blueberries.

Preheat the oven to 200 degrees F and line a cookie sheet with a piece of aluminum foil big enough to cover the sheet and fold over the top. Heat a skillet or griddle over medium heat and melt a little bit of butter on it to grease the surface. Pour ⅓ cup of the batter for each pancake into the skillet. I can fit 2 at a time into mine. Let cook until bubbles form and are mostly broken – this is the sign that the first side is golden brown, then flip and cook for another minute or until the second side is golden brown. Put the pancakes on the cookie sheet between the foil and place in the oven to keep warm. Continue cooking pancakes until they’re all done. Serve hot with pats of butter, maple syrup, or blueberry syrup, or just enjoy plain.