Today I’d like to share with you a great blueberry pancakes recipe I’ve been using for the last months. I found it on Epicurious (the iPad app is great!) and the only variation I made was substituting buttermilk for milk. I highly recommend it, the pancakes always come out fluffy and tasty 🙂
PS: I had a wonderful time last night at Anthro making floral notebook covers and I’ll be sharing photos from the event, the project we did, and what I wore soon! 😉
INGREDIENTS:
1 1/3 cup flour (I like using wholewheat flour)
3 tablespoons sugar
2 1/1 teaspoons baking powder
3/4 teaspoon salt
1 1/4 cups milk
2 eggs
1/4 stick butter, melted
2 cups fresh blueberries
Organic pure maple syrup
WHAT TO DO:
Whisk eggs, milk and butter.
Combine dry ingredients and then add the wet ones.
Fold in berries and cook on a griddle or pan until golden brown, then flip them over. To keep them warm, place on a baking sheet in the oven at low temperature.
Serve with real maple syrup, we like the organic one by President Choice 😉
