Blueberry Pancakes

If you've been reading my blog for any length of time, you'll know that I loathe boxed pancake mixes. Pancakes are about the easiest thing on the planet to make. And it takes the same amount of effort to measure out 1 cup of pancake mix as it does to measure out 1 cup of flour. Yes you have to add some baking powder and salt, but that only takes a few seconds. Anyhow, here's my pancake recipe with some fresh blueberries since they're in season! You can also make waffles with this recipe too. Enjoy!

Blueberry Pancakes
Makes: about 10 pancakes

2 tbsp flour
1 cup blueberries, rinsed & dried
1 1/2 cups flour
2 1/2 tsp baking powder
1/2 tsp salt
1 tbsp sugar
1 1/4 cups milk
1 egg
2 tbsp melted butter or vegetable oil

• Toss the blueberries in the 2 tbsp of flour and set aside. The purpose of doing this is that it will keep the blueberries from staining the batter purple. This is a trick that you can use in any blueberry recipe such as muffins, scones, etc.
• Sift together the flour, baking powder, salt, and sugar.
• Add the milk, egg, and melted butter and whisk out any lumps.
• Gently fold in the blueberries.
• Preheat a skillet or griddle on medium heat.
• Spray the skillet with some non-stick spray, then use a spoon to scoop up about 1/3 cup of batter. Spoon the batter onto the skillet and spread it out a little bit into the shape of a circle (the batter will be a little bit thick). Get as many onto the skillet as you can fit, leaving at least 1" in between pancakes.
• Cook for about 2 minutes per side until golden brown.
• Hint: you'll know the pancakes are ready to flip when bubbles start to form and pop.