Blueberry Pancakes

What can be better for a lazy Sunday breakfast than pancakes? Blueberry
pancakes, perhaps? With a drizzle of luscious sweet maple syrup. Why do
Sundays only happen once a week?

recipe adapted from Breakfast by Williams-sonoma

about 16 pancakes

• Flour – 2 cups
• Sugar – 4 tablespoons
• Baking powder – 2 teaspoons
• Baking soda – 1 1/2 teaspoon
• Salt – 1/2 teaspoon
• Milk – 1 3/4 cups plus 2 tablespoons
• Eggs, lightly whisked – 2
• Butter, melted – 2 tablespoons
• Blueberries, fresh or frozen – 1 1/2 cups
• Oil for frying

– In a large bowl, sift together the flour, sugar, baking powder,
baking soda, and salt. Stir until well mixed and make a well in the
centre.
– Pour the eggs, the ilk, and melted butter in the well, then
gradually whisk from the centre outward, until the ingredients are wll
combined but still a little lumpy.
– Do not (!!!) overmix the batter, or the pancakes will be heavy and tough.
– Very gently stir in the blueberries. The batter will be thick.
– Preheat a nonstick skillet over medium-high heat.
– Brush it with oil.
– Slowly ladle 1/4 cup of batter onto the skillet.
– When the pancakes begin to bubble in the centre and the undersides are golden, after about 2 minutes, flip them
– Cool until the second side is golden, about 1 minute longer.