Blueberry Pancakes

are an almost weekly tradition around here.  Usually on Sundays.

She eats so many blueberries her tongue and teeth turn blue!

In case you want to know how to make them just like mine.....
- 1 1/4 cups whole wheat flour
- 2 teaspoons baking powder
- 1 egg
- 1 cup of milk, plus more if necessary
- 1/2 teaspoon salt
- 1 Tablespoon sugar
- chopped pecans, like chopped super fine.  I haven't measured how much I put so I guesstimate about 1/4 cup, maybe less.  Eyeball it for yourself.
- Oh, and the blueberries.  Use big fat juicy ones, fresh when you can get them.  I just wash them and then drop them into the pancake after I pour it on the pan.  This way every pancake gets plenty of evenly distributed blueberry bites.

Directions

1) Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened.

2) Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. (or use real butter like I do.  I don't add butter to my pancakes after they've cooked since they soak up a little on the pan). Pour approximately 1/4 cup of the batter into the pan for each pancake. Drop blueberries onto pancakes (this is good time for hearts, smiley faces and such for the kids.)  Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.

Lastly, we've started using 100% real maple syrup instead of the fake stuff.  Took a little getting used to at first because it isn't as sweet.  But now the old stuff tastes nasty to me.  Also, these pancakes are so 

moist from all the blueberries that you really could eat them without syrup at all.

If you'd like to be invited over one morning to enjoy these with us, comment below.