Blueberry Pancakes
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons melted butter
1 cup fresh or frozen blueberries
Butter or cooking spray for the griddle or pan
Maple syrup (optional, for serving)
In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
In another bowl, beat the egg and then add the milk and melted butter. Mix well.
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. The batter should be fairly thick.
Gently fold in the blueberries.
Heat a griddle or a non-stick skillet over medium-high heat and grease it with a small amount of butter or cooking spray.
Using a 1/4-cup measuring cup, pour the pancake batter onto the hot griddle. Cook until bubbles form on the surface, and the edges start to look set, about 2-3 minutes.
Flip the pancakes and cook for an additional 2-3 minutes, or until they are golden brown on both sides and cooked through.
Remove the pancakes from the griddle and keep them warm. You can place them on a plate in a warm oven (around 200°F or 95°C) while you cook the remaining pancakes.
Serve the blueberry pancakes hot, with maple syrup if desired.
