Sunday mornings made perfect with these Thick and Fluffy Pancakes.
I don’t consider myself a breakfast person, however I do consider myself a breakfast making person.
There’s something about making breakfast in my kitchen on Sunday morning that relaxes me in a way that only prescribed medicine usually can.
I get up when everything is quiet and still, like reality hasn’t quite reached my apartment yet. I make some desperately needed coffee, turn on the stove and get to it.
Last weekend, I made pancakes. Not just any old pancakes, Thick and Fluffy Pancakes, because why eat them any other way?
It probably won’t surprise you to know that this pancake batter is THICK. It’s not runny like pancake mix out of a box. When thin batter hits a hot pan, it spreads out rather than up, and that’s no way to get thick and fluffy pancakes in your life.
Since thick batter won’t spread as much, there’s more batter in the center of the pancake. The top and bottom get nice and golden brown while the middle part of the pancake is soft and fluffy.
To up the fluff factor even more, there’s also a hefty dose of baking powder in the recipe, which gives the pancakes even more lift.
Fun fact about me: I love, love, love, did I say love?, LOVE blueberry pancakes.
That being said, I don’t love how blueberries weigh down thick and fluffy pancakes, so I have made the perfect compromise. Instead of putting blueberries inside the pancakes, I put them on top in the form of a blueberry syrup.
This addition is 100% optional but also 100% recommended.
- 1 ½ cups all purpose flour
- ¼ cup granulated sugar
- 1 Tbs baking powder
- ¼ tsp salt
- ¾ cup whole milk
- 1 large egg, lightly beaten
- 4 Tbs unsalted butter, barely melted
- 1 ½ tsp vanilla extract
- 1 cup blueberries
- 2 Tbs granulated sugar
- 1 Tbs water
- 2 Tbs lemon juice, about half a lemon
- Whisk together flour, sugar, baking powder and salt in a medium size bowl.
- Add milk, beaten egg, vanilla extract and melted butter, making sure that the butter isn’t too hot. Mix together until just combined. Lumps are okay but there shouldn’t be any visible streaks of flour.
- Let the batter hang out while you heat a large frying pan over medium heat.
- Add some butter to the pan and scoop out pancakes, using about ¼ cup of batter for each pancake. Flip when pancakes are golden brown.
- Combine blueberries, sugar and water in a small pot over medium heat and bring to a boil.
- Bring down to medium-low heat, add lemon juice and allow the mixture to simmer for 10 minutes.
- Remove from heat and use warm or allow to cool completely and store in an air-tight container to use for later.