Fluffy Blueberry Pancakes

I do not buy pancake mix anymore and over the last 2 years I have tried multiple recipes to get the perfect fluffy pancakes. I have tried souring my milk with vinegar and adding baking soda, tried baking powder mixes and even mashed bananas or raspberries to add volume and texture. This recipe is by far the best and has become a common Saturday morning breakfast staple.

Fluffy Blueberry Pancakes

Ingredients:

• 1 1/4 cup all purpose flour
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 cup nonfat milk (I prefer Stonyfield Organic but you can use whatever milk you want)
• 1 egg
• 1/2 c blueberries (fresh or frozen)
• Butter for griddle

Directions:

1. In a medium bowl, combine flour, salt and baking powder. 
2. In a small bowl, combine nonfat milk and egg and whisk until well combined. 
3. Slowly add milk and egg mixture to dry ingredients. I like to use a fork to stir this together until you get a creamy consistency. 
4. Fold in blueberries into batter and let sit for 15 to 20 minutes. This, I learned, is really important because this is where the chemistry of the batter comes together. You are allowing the baking powder and salt and liquid to meld to create the air bubbles and pockets that are going to give your pancakes lift once they hit the griddle. 
5. Warm griddle until just hot (medium low heat) and add butter. Drop 1/3 cup dollops onto griddle. 
6. Wait until pancake bubbles on one side, flip and wait until golden brown. 
7. Serve with whatever makes you happy. Butter, syrup, jam, powdered sugar, plain deliciousness.

Enjoy :)