Cravings happen to me a lot. No, I am not pregnant! At 43, that might come as a bit of a shock. Done and dusted with kids and looking forward to sliding into the golden years of freedom. I do love my kids though, really? But like I said, I do get cravings and quite often and I usually have to cave. Willpower fail. Today, the cravings came in the form of blueberry pancakes. I was first craving scones, then it shifted to pancakes. I think I only had pancakes once over the past few months, so long overdue for sure.
These pancakes are worth getting out of bed for. You don't need to save them for the weekend or a special morning, have them today!
I absolutely love fruit pancakes above and beyond any other kind. Put any fresh fruit in a pancake and I am sold. Well, anything except bananas. Sorry bananas, I just can't eat you to save my life. And I can, I really can, eat just about anything. Blueberries on the other hand I can eat, devour & love. Since I discovered I can finally get them regularly, I have them at least once a week. Didn't they make the super food list?
This recipe only makes roughly 6-8 pancakes. Like most recipes, it can easily be doubled. So, don't be put off by the low number. You see, if I made more I would be stuck with eating them all. Shocker. So, I try to limit it so I don't end up eating a dozen pancakes at a time. Today I was very well behaved and ate the two you see in the picture. Sometimes, there is some kind of self restraint and discipline.
Makes 6 / Prep time: 5 minutes / Cook time: 8 minutes
3/4 Cup/175 ml of butter milk (if you do not have buttermilk, use whole milk and add 2 tablespoons of white vinegar, stir and let it sit for a few minutes)
1 Cup/130 grams of flour
1 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 Cup/125 grams of fresh blueberries
Butter for cooking
In a medium mixing bowl, combine the flour, sugar, baking powder, and salt. Sift together and set aside.
In a separate bowl, whisk the egg into the milk. Now add the milk mixture to the dry ingredients. Stir long enough until all the lumps have gone. Stir in your blueberries.
Heat a large skillet over medium heat and melt a little bit of butter. Start cooking pancakes in batches. Once they start to bubble, you can turn them over and cook for a further few minutes. Pancakes should be a light golden brown in colour and fluffy on the inside. Cover with foil while cooking the remaining pancakes. Repeat process until they are all cooked. Best served immediately, but can be stacked and stored in a warm oven until ready to eat.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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