Eating with Emily

vegetarian meals & the more than occasional treat

Blueberry Pancakes

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One of my favorite bedtime stories growing up was Blueberries for Sal, which my parents always read to me in the green arm chair in my room. Whenever I eat blueberries, I can’t help but think kuplink, kuplank, kuplunk!

These pancakes also remind me of my grandfather. I made them for him a month or so before he died. We ate them on his back porch, which faced the woods–pines and hemlocks and oaks. As we ate, we watched the goldfinches and chickadees dart from the bird feeder (slightly mangled by a black bear), to the trees, and back to the feeder again. We poured lots of maple syrup on top. As I got him a second helping, Grandpa sang the song from Scrooge, which he sang so often everyone thought of it as his song: Thank you very much, thank you very much, it’s the nicest thing that anyone’s ever done for me!

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole wheat flour (or use more all-purpose)
  • 3 teaspoons baking powder
  • 1 tablespoon white sugar
  • 1 1/4 cups milk
  • 2 teaspoons vanilla
  • 1 egg
  • 2 tablespoons butter, melted
  • 1 heaping cup blueberries

Directions

  1. Use an electric mixer to blend the milk, vanilla, egg, and melted butter.
  2. Add the flour, baking powder, and sugar. Mix until well-combined.
  3. Stir in the blueberries by hand.
  4. Use 1/4 measuring cup to scoop the batter. Cook the pancakes on a greased frying pan or griddle on medium heat. Both sides should be a light golden brown.
  5. Serve with lots of maple syrup!
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