Weekday mornings are rush rush rush, with little time for homemade breakfast. That's why weekend mornings should be extra special with pancakes that are tender, fluffy, and chock full of blueberry goodness. My recipe is just as quick as the mixes, without the chemical additives, and made with the best ingredient: love.

 

1 large egg

1/2 cup + 2 tablespoons whole milk

1 cup all purpose flour

2 teaspoons baking powder

dash salt

2 teaspoons sugar

1 tablespoon melted butter or vegetable oil

1 cup fresh blueberries

 

Preheat griddle or large non-stick skillet on slightly less than medium heat. Set the oven to "warm" and place a platter inside.

 

In a medium mixing bowl, break the egg and add in the milk. Use a whisk to beat the egg mixture until very frothy (this will take a couple of minutes). Add in the flour, baking powder, salt, sugar, and melted butter. Quickly whisk the dry ingredients into the wet, just until they are absorbed. You'll have some lumps of flour - that's okay. Over mixing will result in a tough, rubbery pancake.

 

This batter is a little thicker than you might be used to (it's certainly thicker than the results of a packaged mix directions). Don't be tempted to add in more milk.

 

Ladle out 1/4 cup or so of the batter onto the griddle for each pancake. Use the back of the ladle to very slightly smooth the batter and spread it out just a bit. Drop fresh blueberries onto the top of the uncooked pancake. When the bottoms are browned and bubbles appear on the sides of the pancakes, they are ready to turn. Turn carefully and brown the other side. Remove to the warm platter and continue making pancakes until all the batter is used. Make 6 - 8 pancakes.