Pancakes with Blueberry Maple Syrup!

It seems I’ve come down with a cold. The nasty kind that lingers and zaps you of any energy. It’s no fun and I haven’t felt like doing any baking, needless to say. This morning though, I was craving pancakes. Pancakes are so easy, comforting and require so little effort, I just had to make them, despite feeling sick.



This recipe is one my mom has used for a while (honestly, she makes them better than I do!) and it’s so close to perfection. I love the fluffy, buttery golden pancakes with the bright, summery flavor of the blueberries. You really need that pop of sunshine in these cold winter months. A stack of these beauties topped with blueberry syrup and I’m already feeling better.



Also! Can I just sing the praises of White Lily flour? I’ve heard that old ladies swear by it, and I understand why. It makes the most perfect baked goods -especially pancakes and biscuits. If you can get your hands on some - buy it!



Near Perfection Pancakes

1 1/2 cups flour
3 tsp baking powder
1 tsp salt
1 tbs sugar
1 egg, beaten
3 tbs melted butter
1 cup milk (buttermilk is fantastic)

Combine flour, baking powder, salt and sugar in a medium bowl, whisk to combine. Add egg & butter, stir lightly. Add milk and whisk - not too much, it’ll make your pancakes rubbery.

Heat about half a tablespoon of butter a frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/3 cup for each pancake. Brown on both sides, turning once. Top with homemade blueberry syrup and fresh blueberries!

Blueberry Maple Syrup

1 cup Maple Syrup (not pancake syrup, the good stuff!)
1 cup blueberries

Heat in a small sauce pan until blueberries are have burst. From here you can Press through a fine sieve to remove blueberry skin or leave them in - it’s up to you!