Instructions

1. In a large mixing bowl, add flour, salt, baking powder.
2. In a medium bowl or measuring cup add milk, melted butter, vanilla extract and egg. Beat the egg into the milk mixture.
3. Add the egg mixture to the dry ingredients followed by the blueberries and mix thoroughly.
4. Allow the batter to rest for about twenty minutes before cooking pancakes.
5. Place a non-stick frying pan over a medium heat and brush with some melted butter.
6. Using a measuring cup, add a 1 cup of pancake batter to the hot pan and allow to cook until the top of the mixture appears to have mostly dried out.
7. Turn the pancake and allow the other side to cook approximately three minutes.
8. Remove the pancake from the pan and set aside on a plate. Continue step 6-8 until all the batter is used up.
9. Serve pancakes with butter and maple syrup
10. Tips: 1. Use an 8” non-stick frying pan to cook the pancakes on one side, then turn out into a large non-stick frying or griddle pan if you are not good at flipping them. 2. Using a whisk to mix the batter would prevent it being lumpy.

• Servings : 6
• Ready in : 40 Minutes
• Recipe Type : Breakfast