This morning I woke up to breakfast prepared by my teenager and her tween siblings. I was so surprised and felt spoiled by them. I’m usually the one preparing all the meals. They made French Toast, Scrambled eggs and Turkey Bacon. It was the best breakfast I’ve had in a while.
My favorite place to dine for breakfast when I’m not cooking it is IHOP (International House of Pancakes) I usually get the International Passport Breakfast or Blueberry Pancakes with scrambled eggs and a side of bacon, along with some hot chocolate or Sweetened Iced Tea. I love blueberries! I love blueberries in muffins, pancakes or just plain ole’ blueberries.
With breakfast on the brain, I’ve decided to post a homemade blueberry pancake recipe.
1-3/4 cups flour
2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon salt
1-3/4 cups milk
1/4 cup vegetable oil
1 cup blueberries, fresh or frozen (thawed and drained)
large bowl, combine dry ingredients with wire whisk. In a small bowl, combine eggs, milk and oil.
Slowly add wet ingredients to dry ingredients. Mix only until large lumps are gone. Gently fold in berries. Heat griddle or frying pan. Grease pan lightly. Use a 1/4 cup measuring cup to form each pancake in pan. Cook until bubbles appear and edges are brown. Flip pancakes and cook for a minute or so longer. Makes about 16 4-inch pancakes.
I haven’t tried this recipe yet, but I plan to very soon. Once I get this recipe down I won’t need to go to IHOP for Blueberry Pancakes anymore. Another penny saved! Yay me! Enjoy!
Until Next Time,