Blueberry Pancakes

Alright, alright, alright. I know I said I had hoped to post a new recipe about once a week. And now it's been over a month. But, Miss M had been sick, and as she had never before been sick (aside from that one time in the hospital when she was a preemie), this was a new and all-consuming experience for all of us. She's all better now. No more fever. No more snot. Now let's talk about food!

On one of Miss M's sick days, Kendal made blueberry pancakes*. The first pancake of the batch was especially pretty (i.e., not burned). I'm glad I took pictures. But, I'm getting ahead of myself. First, you need ingredients.

1.5 cups flour

1/2 cup cornmeal

1 tbsp baking powder (We use this kind. It's aluminum-free. Or if you're English, aluminium-free.)

1/2 teaspoon salt

1 tablespoon sugar

2 eggs

1.5 cups milk (We used 1 cup vanilla almond milk and 1/2 cup whole cow's milk.)

2 tbsp butter (melted and cooled)

butter or oil for your cooking surface (Kendal used a well-seasoned cast-iron skillet, so he omitted this part.)

1 cup itty bitty wild blueberries (You can use regular-sized blueberries, but we just happened to have the itty bitty wild ones from Trader Joe's.)

No, those aren't magical sparkles. These blueberries are frozen. Don't defrost them before mixing them into the batter.

Preheat your skillet or griddle.

Combine the dry ingredients and wet ingredients separately. Then mix the wet ingredients into the dry ones carefully.

Fold in the blueberries last.

Pour enough of the batter into your skillet to make whatever size pancake you like.

Cook until the bottom is browned (about 2 to 4 minutes), then flip over.

Cook the other side until it is browned.

Repeat until you're out of batter.

Stack 'em up high.

Serve with syrup, if you want. But, these will also taste awesome with honey and melted butter.


*Adapted from How to Cook Everything, by Mark Bittman (p.747-48).
All photos by robyn L. All rights reserved.