Sometimes you just want to get something quick on the table for breakfast. But sometimes you want it to a little more impressive than a piece of toast. Enter these really easy pancakes. Straight forward, simple ingredients (you can even skip the blueberries if you want, but why would you want to do that?). Makes between 12-15 pancakes so can satisfy the whole gang for breakfast. I’m going to freeze my extras so that I can reheat just a couple each day for the next week. Don’t forget the maple syrup!
Ingredients
2 cups (10 ounces) all-purpose flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 large eggs
1/4 cup plus 1 teaspoon vegetable oil
1 1/2 cups milk
1/2 teaspoon vanilla extract
1/2 cup fresh blueberries
Directions
Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk eggs and 1/4 cup oil in second medium bowl until well combined. Whisk milk and vanilla into egg mixture. Add egg mixture to flour mixture and stir gently until just combined (batter should remain lumpy with few streaks of flour). Let batter sit for 10 minutes before cooking.
Heat 1/2 teaspoon oil in 12-inch nonstick skillet over medium-low heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film on bottom and sides of skillet. Drop 1 tablespoon batter in center of skillet. If pancake is pale golden brown after 1 minute, skillet is ready. If it is too light or too dark, adjust heat accordingly.
Using 1/4-cup dry measuring cup, portion batter into skillet in 3 places, leaving 2 inches between portions. If necessary, gently spread batter into 4-inch round. Sprinkle on a small handful of blueberries (usually 8-10 per pancake). Cook until edges are set, first sides are golden brown, and bubbles on surface are just beginning to break, 2 to 3 minutes. Using thin, wide spatula, flip pancakes and continue to cook until second sides are golden brown, 1 to 2 minutes longer. Repeat with remaining batter, using remaining 1/2 teaspoon oil as necessary.
