1. Whisk together first 4 ingredients; make a well in center of mixture.
2. In a separate bowl, whisk together milk, egg, and oil; add to dry ingredients, stirring just until moistened. Gently fold in blueberries.
3. Pour about 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook pancakes until tops are covered with bubbles and edges look cooked; turn and cook other side. Serve with maple syrup.
I gave the fourth rank to the pretty naughty Chocolate Chip Pancakes (I would have loved them to be ranked at the first position, but you’re gonna think I’m desperately way too greedy!
Photos and recipe from HERE
Ingredients (for 8 to 10 pancakes)
- 1 3/4 cups whole wheat flour
- 2 Tablespoons light brown sugar, packed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 large egg
- 1 1/2 cups buttermilk
- 3 Tablespoons canola oil
- chocolate chips
Directions
1. In a medium bowl, whisk together flour, sugar, baking powder, baking soda and salt.
2. In a large bowl, whisk together egg, buttermilk and oil. Stir in dry ingredients and mix just until moistened (lumpy batter is what you’re looking for). The batter will be pretty thick, but if it seems a little too thick for your taste, you can mix in a couple more Tablespoonfuls of buttermilk.
3. Heat large skillet or griddle and spray with nonstick spray. Scoop batter onto heated surface (I like to use an ice cream scoop), spread into a circle and position a few chocolate chips on top. Cook over medium-low heat for about 1 to 2 minutes, until edges begin to curl under a bit and appear dry when you place the spatula underneath. Flip and cook the other side for a minute or two. Your pancakes should be golden brown on both sides. Serve immediately with syrup.
And last but not least, my fifth very much loved pancakes are the quite original Cinnamon Roll Pancakes…
Photos and recipe from HERE
Ingredients (for about 8 pancakes)
- 4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)
- 1/4 cup + 2 tablespoons packed light brown sugar
- 1/2 tablespoon ground cinnamon
- 4 tablespoons (1/2 stick) unsalted butter
- 2-ounces cream cheese, at room temperature
- 3/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg, lightly beaten
- 1 tablespoon canola or vegetable oil
Directions
Prepare the cinnamon filling: In a medium bowl, stir together the butter, brown sugar and cinnamon. Scoop the filling into a quart-sized heavy zip baggie and set it aside (see *Tips below).
Prepare the glaze: In a small pan, heat the butter over low heat until melted. Turn off the heat and whisk in the cream cheese until it is almost smooth. Sift the powdered sugar into the pan, stir and add in vanilla extract. Set the pan aside while you make the pancakes.
Prepare the pancake batter: In a medium bowl, whisk together the flour, baking powder and salt. Whisk in the milk, egg and oil, just until the batter is moistened (a few small lumps are fine).
Cook the pancakes: Heat a large, nonstick skillet over medium-heat and spray with nonstick spray. Use an ice cream scoop (or 1/3 cup measuring cup) to add the batter to the pan. Use the bottom of the scoop or cup to spread the batter into a circle (about 4-inches in diameter). Reduce the heat to medium low. Snip the corner of your baggie of cinnamon filling and squeeze the filling into the open corner. When your pancake begins to form bubbles, add the filling. Starting at the center of the pancake, squeeze the filling on top of the pancake batter in a swirl (just as you see in a regular cinnamon roll). Cook the pancake 2 to 3 minutes, or until the bubbles begin popping on top of the pancake and it’s golden brown on the bottom. Slide a thin, wide metal spatula underneath the pancake and gently but quickly flip it over. Cook an additional 2 to 3 minutes, until the other side is golden as well. When you flip the pancake onto a plate, you will see that the cinnamon filling has created a crater-swirl of cinnamon. Wipe out the pan with a paper towel, and repeat with the remaining pancake batter and cinnamon filling. Re-warm the glaze briefly, if needed. Serve pancakes topped with a drizzle of glaze.
And here they are, my very 5 favourite sorts of pancakes! I hope this post will have given you the will to cook some very yummy little things today! 😉
With this my darlings, I wish you a very nice Sunday afternoon… and if you’ll excuse me, my pancakes are waiting for me ^^ :p Guess which one I cooked?!
And remember…
Keep holding on to what you love & enjoy the ride of life 😉
xoxo
