Per­fect Blue­berry Pancakes

(makes about 4 large, and the bat­ter eas­ily stays good for four days)

1 egg
3 tbsps but­ter
1/2 cup milk
1/2 cup plus 2 tbsps all-purpose flour
1 tbsp sugar
2 tsps bak­ing pow­der
dash salt
1 cup blue­ber­ries (Avery likes a lot)

Beat the egg in a small-ish bowl and set aside. Melt the but­ter with the milk in a small saucepan and let cool a bit, then mix in with the egg (if it’s too hot it will scram­ble the egg). Put the flour, sugar, bak­ing pow­der and salt in a medium bowl and mix well, then add the milk mix­ture to it and stir JUST until blended.

Heat a skil­let with a lit­tle bit of but­ter in it until quite hot. Turn down the heat to medium and pour about a quar­ter of the bat­ter in the mid­dle and scat­ter with as many blue­ber­ries as you want. Now, resist the temp­ta­tion to play with the pan­cake. Leave it be until lit­tle bub­bles appear, then turn it over and cook till firm. Now you can but­ter it, or sprin­kle pow­dered sugar over it, or driz­zle warm Ver­mont maple syrup over it. Or if you are a mother who is a fool about her daugh­ter, you can do all three.

This with a piece of the Gig­gly Pig’s unsmoked bacon (vir­tu­ally fat-free) and a sliced banana is the per­fect break­fast for a lit­tle girl, whether she’s really 11 or not. Enjoy!

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One Response to “Per­fect Blue­berry Pancakes”

  1. Kristen in London » Blog Archive » cat in chim­neys Part Two:

    […] Per­fect Blue­berry Pan­cakes 06/21 […]

    June 21st, 2010 at 10:33 am

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