We love pancakes on the weekend. I have tried more elaborate pancake recipes, like Bobby Flay's delicious Lemon-Blueberry-Ricotta Pancakes, but when I have a hungry hubby and kiddos waiting to be fed, I opt for this simple recipe (adapted from a Betty Crocker cookbook).
You can use store-bought syrup, but have you ever looked at the ingredients? Most are made of high fructose corn syrup! Try real maple syrup with some butter in it...that simple recipe is below as well. It'll make a HUGE difference. You'll never go back to the corn syrup-based stuff again!
Easy Weekend Blueberry Pancakes
1 egg
3/4 cup milk
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter (melted) or oil
1 cup flour
1 tablespoon sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon lemon zest (or orange zest if lemon isn't available)
fresh or frozen blueberries
Maple-Butter Syrup:
1/2 cup pure maple syrup
4 tablespoons unsalted butter
Directions
- Beat egg in a medium bowl on high speed until fluffy. (A handheld beater works best for 1 egg.)
- Beat in remaining ingredients just until smooth.
- Grease griddle with butter and drop pancake batter by 1/4 cup. Sprinkle blueberries in freshly dropped pancakes and cook until puffed and dry around the edges. Turn and cook the other side until golden brown.
- To make syrup, put maple syrup in a saucepan and warm over medium-low heat. When warm, add in butter and stir to combine. Taste, and add more butter if you prefer. Serve with pancakes.
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