Ever looked at the ingredients on the side of the box of pancake mix? Notice anything artificial or unnecessary? With some mixes you even have to add your own eggs, milk and often vegetable oil. So why not add the 3 or 4 remaining ingredients that are probably already in your pantry – flour, baking powder, sugar and salt? Not only will you skip the preservatives but you can take control over the type and quantity of the sweeteners. We started with Martha Stewart’s “Easy Basic Pancakes” recipe but substituted the vegetable oil with our own lemon fused olive oil and threw in a few fresh blueberries. The flavor combination was outstanding and now the kids want this dish all the time. They’re delicious, light and fluffy – all without any special chemicals to make that happen! ‘Bet you thought making pancakes from scratch was time consuming and difficult; after making these, this might end up being your go-to recipe for the most requested breakfast treat without any additional hassle. Let us know what you think!
INGREDIENTS
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup milk
- 2 tablespoons Olive This! Lemon Fused Olive OIl, plus additional for oiling the griddle or pan
- 1 large egg
- 1 cup of fresh blueberries.
DIRECTIONS
Preheat the oven to 200 degrees F to keep cooked pancakes warm.
Combine the dry ingredients (1 cup all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon salt) in a large bowl (preferably with a spout for pouring). Whisk ingredients together.
In a separate medium-sized bowl, whisk together the wet ingredients (1 cup milk, 1 large egg, and 2 tablespoons lemon fused olive oil).
Add the wet ingredients to the dry ingredients and whisk just until the mixture is moistened. Try not to over mix the batter; you want to have a few small lumps remain. Let batter stand for 5 minutes to thicken. Meanwhile rinse and drain the 1 cup of blueberries and set aside.
Heat a large skillet or griddle over medium heat. Drizzle with lemon fused olive oil and spread evenly. Pour about 3 tablespoons of batter onto griddle for each pancake. Immediately drop 6-8 blueberries onto each pancake. Let pancakes cook until edges dry and start to show some bubbles (about 1-2 minutes). Flip pancakes carefully and cook about 1-2 minutes more until browned. Transfer cooked pancakes to a cookie sheet, cover with foil and keep warm in pre-heated oven.
Top with butter, maple syrup, or whipped cream and serve! Enjoy!
MAKES 10-12 PANCAKES ABOUT 4-5 INCHES IN DIAMETER
Have a comment? We’d love to hear from you. Have you tried this dish? Do you have a variation that you think others will enjoy? Leave us a comment below (providing your email address is not necessary).
These are delicious!!!