I love breakfast for dinner. Can you go wrong with pancakes and bacon at any time during the day? I think not.
I'm a novice at pancakes. For years they've turned out more like circular weights of lead than light and fluffy cakes of joy... but they still taste so good!
Last night I had a pint of blueberries screaming to be eaten and all the ingredients for a basic pancake. Not to mention some applewood bacon leftover from the weekend, that went very well with three yummy pancakes!
For the batter:
3 1/2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
1 stick butter, melted and cooled
Approximately 1 cup whole milk
1 cup fresh blueberries
In a large bowl, combine the flour, baking powder, salt, and sugar. In a medium bowl, lightly beat the eggs then whisk them into the flour mixture. Combine the butter and 1 cup of milk in the medium bowl then gradually whisk this mixture into the batter. The batter should be slightly thicker than heavy cream. It the batter is too thick, add a little more milk. Gently fold blueberries into batter with a spatula, making sure not to break the berries.**Cooks note: Batter can be and should be slightly lumpy***
Heat a seasoned griddle over medium heat. Spoon or pour about 1/4 cup of batter onto the griddle to form a pancake. Repeat forming only as many pancakes as can fit on the griddle with 1-inch or so of space around each. Cook until bubbles form on the pancake surfaces then flip and continue cooking until the second sides are golden, about 3 minutes longer. The pancakes are best served immediately topped with maple syrup and additional butter but they may be kept warm in a low (200 degree F) oven until all the batter has been cooked.
**follow up note: they were less like lead weights this time... still not quite perfect. Still working on my form***