What a week… I can’t believe that a week ago I buried my mom, and tomorrow it’s Mother’s day. It’s been such a rough week, but I have so many of you to thank for the sweet messages, notes, emails, calls, flowers, comments, lunches, etc. I am trying to pick myself up every day and move forward, and this blog is one great way to push me to do that. I thought I would share a super simple recipe for Blueberry Pancakes for Mother’s Day or any day since my mom always loved Mother’s Day brunches and who doesn’t love pancakes and blueberries?
Happy Mother’s Day to all of the beautiful, wonderful, giving moms out there. For those of you who still have a mom, give her a big hug today! All the best, Alison
Recipe adapted from Allrecipes.com
Easy Blueberry Pancakes
11/4 cups all-purpose or whole wheat flour (I like half and half)
1/2 teaspoon salt
1 tablespoon baking powder
11/4 teaspoons granulated sugar
1 cup skim or almond milk
1/2 cup fresh blueberries
3 tablespoons butter
1. In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Fold in the blueberries. Set aside for 1 hour in the refrigerator.
2. Heat butter in a griddle or frying pan over medium high heat. Spoon or scoop the batter onto the griddle or pan, using approximately 1/4 cup for each pancake. Brown on both sides and serve warm. Serve with maple syrup.