Blueberry pancake – pure yumminess! My niece Gabrielle and I exchange breakfast photos frequently via Facebook messenger. Our favorites are strawberry and raspberry toasts, crepes, muffins, etc so I was surprised when she messaged me last week to say she’d made blueberry pancake batter for our family reunion in Maine.

My Niece Gabrielle

We were camping and she got up early to get her breakfast ready. She cooked all the pancakes for the six of us on a single burner in a well-seasoned frying pan. When she opened the container her batter was in, she was shocked and upset the batter was blue! We told her it was normal as some of the blueberries burst and dyed the batter.

These are blueberry-packed, flavorful thinner-than-typical pancakes and simple enough for a budding 12 year-old chef-apprentice to make.

Ingredients:

• 2 cups all-purpose flour
• 1 Tbsp. baking powder
• ¼ cup granulated sugar
• ½ tsp. salt
• 2 large eggs, beaten
• ¼ cup butter, melted
• 1 tsp. pure vanilla extract
• 2 cups whole milk
• 1 cup fresh blueberries
• 8 Tbsp. butter for panfrying
• Maple syrup (optional)

Directions:

1. In a large bowl, whisk together the flour, baking powder, sugar and salt. Create a well in the center of the flour mixture and add the eggs, the melted butter, the vanilla and the milk. Whisk until the mixture is lump-free and silky, about a minute. Add the blueberries and fold them into the batter gently. Mixture can keep in the refrigerator in an air-tight container for up to three days.
2. In a large skillet over medium-high heat, melt a half teaspoon of butter. Once melted, add ¼ cup of the blueberry batter. Fry one minute, flip and cook the second side for 30 seconds. Repeat with the rest of the batter.

Yields 16 pancakes.