Blueberry Pancakes? Yes, please!

The 28th of January just happens to be a National Blueberry Pancake Day and no one's complaining, right?

So this Friday I want to keep it light and fluffy, just as the pancakes!

For me, pancakes are more than just a sweet meal, it’s more of a tradition, a feeling of home and an incredibly pleasant smell of the weekend.

I love sleeping a bit longer on a Saturday, sliding into cozy slippers, throwing on a robe and with a short stop in the bathroom that also includes high-fiving myself in the mirror (I’ll talk about this in another blog), heading over to the kitchen.

Pancakes give me a feeling of not having to rush anywhere, hence the fact that I never make them on workdays.

To start with, I always cut some fruit to give to my already very hungry husband as he has been up for probably an hour or two.

Then, it’s time for the pancakes! Oh, even writing this feels so good, haha. I usually don’t follow a recipe and just wing it depending on the type of pancakes I’m making, but here is a recipe I have tried a couple of times and it always works out!

You will need a cup of milk of your choice. I usually tend to gravitate towards oat milk or coconut milk (unsweetened). One egg, a bit less than half a teaspoon of salt, 1 and ¼ cup of all-purpose flour, a bit more than one teaspoon of white sugar (I usually use brown), 1 tablespoon of baking powder, about a cup of blueberries + some for decorating and about a tablespoon of melted butter.

I will have the ingredient list as well as the instructions written to you in a more presentable form below as you might want to save, screenshot or print it out for later.

In a large bowl, sift together flour, salt, baking powder and sugar. In a smaller bowl, beat together the egg and add milk. Stir milk and egg into flour mixture. Mix in the melted butter. And (optional) fold in the blueberries. Set aside for 1 hour.

Adding blueberries to the pancake batter when mixing up the ingredients may result in a bluish hue. To avoid this, add them right after dropping dollops of batter to the hot pan.

Also - did you know that the early pancakes consisted mostly of flour and milk and were more like biscuits. Later, eggs, milk, a leavening agent (such as baking powder), and fat were added creating the fluffier, lighter pancake we know today.

Our ancestors would appreciate a recipe like this one. So fluffy and flavourful!

I usually don’t wait the whole hour, but rather go make my bed, tackle the laundry, put on some jazz music and prepare the table.

Then heat a lightly oiled pan over medium high heat. Pour or scoop the batter onto the pan, using approximately 1/4 cup for each pancake and adding about 5 blueberries on top. Brown on both sides!

I suggest covering the dish with already made pancakes with a layer of foil and putting a fresh kitchen towel on top. If you don’t happen to have any foil, the kitchen towel will do its job well enough. That way all of your pancakes are still hot when served.

Decorate with some more blueberries, a hint of maple syrup or even nutella or whipped cream. Go as crazy as you feel!

I hope your weekend is sweet and lovely! Send me the pictures of your pancakes!

All the best,