To make 10 pancakes.
1 Cup milk
1 1/2 Cup all-purpose flour
1 1/4 Cup whole blueberries
2 Teaspoons baking powder (not baking soda)
1 Tablespoon sugar
1/2 Teaspoon salt
1/2 Teaspoon vanilla extract
1 Teaspoon vegetable oil
1 Cup maple syrup
4 Tablespoons butter
Blueberry Butter Syrup
Preheat a saucepan over quarter heat. Pout in 1 cup maple syrup and add 2 tablespoons butter. Pierce 1/4 cup of blueberries with a knifepoint and add to mix. Allow to warm, but not hard-simmer.
In a mixing bowl, combine the eggs, milk, vanilla extract and oil and whisk to a smooth consistency. Next whisk in the flour, baking powder (not baking soda), sugar and salt. The pancake batter should be well mixed, but it’s okay if there are some bubbles of flour.
Preheat frying pan at just under medium heat for five minutes. Butter the pan and add 1/4 cup of batter. Then place blueberries on the pancakes to taste. Allow to cook until you see bubbles forming on the top of the pancakes and the pancakes appear firm, not runny. This should take around 6 minutes, depending on your particular stove. At this point, flip the pancakes and cook the other side for about 4 minutes.
Taste the first pancake. If you like denser pancakes, add a few more tablespoons of flour to the batter. If you like them less dense, add a 1/4 cup of milk to the batter. Adjust the cooking times if needed, too.
Repeat the cooking process until done. To work faster, cook on two or more frying pans. To keep the pancakes warm while you’re cooking, place them on a metal baking sheet and put them in an oven warmed to 200 degrees.
Serve the blueberry pancakes with the blueberry butter syrup.
Congratulations! You just made delicious blueberry pancakes with blueberry butter syrup. Please visit StepByStepChef.com for recipes and links to easy, step by step videos for dozens of other delicious meals.