Honestly, sometimes on Saturday mornings, it’s like inspiration hits me. This weekend was no exception — I woke up and thought about our options for breakfast (bagels, oatmeal, going out), and one jumped out. Like, one of them blew all the others away, hands down, no question.
Because really, when homemade blueberry pancakes jump into your brain, there isn’t much room left for bagels.
Pancakes are actually surprisingly tricky to make, especially with a really substantial filling, but my big advice is to worry more about your pan than about the ingredients or even the temperature. I made three pancakes on a terrible stainless steel saute pan before realizing that I was better off with my workhorse nonstick skillet — and voila! Perfect pancakes.
As an unrelated side note, I had a funny moment that emphasized what a true Texan I’ve become. I’m heading to New York on Sunday for Mark’s 10 Year Anniversary part (I can’t wait), and when I checked the weather, it said that New York was at 77 degress. My immediate, gut reaction? That is freezing cold! But I’ll enjoy breaking out my jean jacket and escaping the 100+ degree heat for a few days!
Homemade Blueberry Pancakes
1 1/4 cups white whole wheat flour (it mostly behaves like white flour, but has the whole wheat healthiness!)
1/2 tsp salt
1 tbsp baking powder
1 tbsp sugar
1 cup milk
1 tbsp butter, melted
1/2 cup fresh blueberries
In a large bowl, sift together flour, salt, baking powder and sugar. Beat in the egg, butter and milk. Fold in the blueberries and set aside for 20 minutes.
Heat a lightly oiled skillet or griddle over medium heat. Pour the batter onto the skillet, using approximately 1/4 cup for each pancake. Brown on both sides and serve warm, with butter and maple syrup.