I have one simple pancake recipe that I use for many, many variations of flap jacks but, perhaps my favorite type is cinnamon blueberry. This is a unique spin on an ordinary blueberry pancake, a few not so secret ingredients add a whole new layer of flavor!
Let's get to the recipe...
You will need:
2 cups all purpose flour
1 teaspoon salt
1 1/2 cups milk
4 teaspoons baking powder
2 tablespoons salt
1/3 cup oil
1 tablespoon vanilla extract
1 tablespoon of cinnamon
1 cup blueberries (I prefer fresh but frozen will work as well)
- Preheat your griddle or fry pan and grease lightly with butter or cooking spray.
- Start by combining the milk, egg, oil and vanilla in a medium size bowl. I generally just stir this well with a fork or a whisk.
- Next in a large bowl combine the flour, salt, baking powder, sugar and cinnamon. Stir well again with a fork or whisk- make sure that the baking powder is distributed evenly through out.
- Add the wet ingredients to the dry and stir until just combined.
- Next fold in the blueberries.
- Pour about 1/3 cup of the batter onto your now heated cooking surface.
- Flip when you see bubbles or golden brown edges.
- Serve with a dab of butter, a few extra blueberries and most importantly real maple syrup!
I would like to say that I make these pancakes every Sunday or use them as some sort of wholesome tradition because they are perfect for that. The truth is they are generally served as a dinner in my home when I need something quick, easy and real to serve. I am proud to report that they always receive rave reviews.
There is one and only one Keurig K-cup coffee that you simply must enjoy with these pancakes- Green Mountain Wild Mountain Blueberry, need I say more? I think not.