Every weekend we look forward to sitting down as a family and enjoying a nice breakfast together. We like to make homemade French toast, blueberry pancakes, buttermilk pancakes, waffles and all sorts of different things. During the weekdays, we are so busy...so we really look forward to having a big family breakfast during the weekends.
A few years ago my mother gave me her recipe for making homemade blueberry pancakes from scratch and I've been using her recipe ever since.
3 1/2 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 cup granulated sugar
3 medium eggs
1 stick butter, melted
1 cup milk
3/4 cup frozen blueberries, thawed
In a large mixing bowl sift together the all-purpose flour, baking powder, salt and granulated sugar. In another large mixing bowl beat the medium eggs. Pour the beaten eggs into the flour mixture and stir. Use your microwave to melt the butter and then pour it into a bowl with the 1 cup of milk. Beat the butter and milk together and then pour it into the first bowl. Beat all ingredients in this bowl together until they are well combined. If your mixture is too thick, add a little bit more milk. If it's too thin, add a little bit more flour until it's the desired consistency. Stir in by hand the thawed blueberries until they're thoroughly mixed through the batter.
Melt a little bit of butter (about a tablespoon) in a large skillet over medium heat. Pour a few spoonfuls of batter into the hot skillet. Simmer the pancake on medium heat until you see bubbles form around the edges. Use a spatula and flip the pancake over and simmer until it's done. It should be lightly golden in it's color. Remove from heat.
You'll want to serve the pancakes immediately topped with your favorite toppings. We like ours with additional butter melted on top and some light maple syrup.