ANYTIME FLUFFY BLUEBERRY PANCAKES
Serves: 2-4 (Makes 8 pancakes) Start to finish: 35 minutes (Active Time: 15 minutes) Prepare Ingredients:
1 cup (250 mL) all-purpose flour 2 tbsp (30 mL) sugar 2 tsp (10 mL) baking powder 1/4 tsp (1 mL) baking soda 1/2 tsp (2.5 mL) salt 3/4 cup (180 mL) milk 1 large egg 2 tbsp (30 mL) vegetable oil 1/4 tsp (1 mL) vanilla extract Vegetable oil spray 1/2 cup (125 mL) blueberries
Gather Cooking Equipment:
Whisk Spatula Plate Rubber spatula 2 bowls (1 medium, 1 small) 12 inch (30-cm) non-stick skillet 1/4 cup (60-mL) dry measuring cup 1 tbsp (15 mL) measuring spoon
In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined. Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking. Spray skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.
Use 1/4-cup (60-mL) dry measuring cup to scoop batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
Sprinkle each pancake with 1 tablespoon (15 mL) blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes. Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.