Delicious Homemade Blueberry Pancakes
Ingredients
- 2 cups all-purpose flour (regular or organic: ALSO Pastry Flour can be used for thinner pancakes)
- 1 teaspoon salt
- 4 teaspoons baking powder
- 3 tablespoons sugar
- 1 cup milk
- 4 large eggs
- 1/3 cup canola oil
- 1 teaspoon imitation butter extract
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon lemon extract
- 1 cup thawed frozen blueberries
- Blend each set of ingredients well in one large mixing bowl. The batter will be thick (for regular recipe)! Never mind the strange purple color of the batter once the blueberries are added. That's the signature shade of quality flavor!
- In a large, lightly buttered (preferably non-stick) frying pan over MEDIUM heat, drop about four heaping spoonfuls of batter in a "square" arrangement inside the pan.
- When there are about 6,8, or more "bubbles" visible in the raw batter on top of the pancake, flip it over and cook for 2-3 more minutes OR until both sides are nicely (and lightly) browned.
Recipe yields 12 or more pancakes.
Three Delectable Variations
Plain Pancakes
Use above recipe without adding (vanilla, if desired) lemon extract or blueberries. Also use 2 tablespoons of sugar instead of 3.
Pecan Pancakes
Use above recipe without adding (vanilla, if desired), lemon extract or blueberries. Also use 2 tablespoons of sugar instead of 3.
DO add 1/2 cup chopped pecans OR walnuts instead.
Chocolate Chip Pancakes
Use above recipe without adding (vanilla, if desired), lemon extract or blueberries. Also use 2 tablespoons of sugar instead of 3.
DO add 1/2 cup chocolate chips instead.
If you really want to go all-out, make the Pecan Pancake recipe and add 1/2 cup chocolate chips.
