So I make these pretty regularly with twin 11 year olds. I now call them disappearing because I went to grab my camera for a pic for this blog and poof – disappeared. Hence the photo. They look good, take my word for it, but they taste even better!
This recipe makes 12, 5- inch diameter cakes (usually just enough for my family of four…sorry Tug, none for you.)
1 cup all-purpose flour
1 tbs. light brown sugar (or granulated if you don’t have brown)
2 tsp. baking powder
1/2 tsp. salt
1/4 tsp. ground cinnamon
a pinch of ground nutmeg
1 large egg
1 cup whole milk or 1 and 1/4 cups buttermilk
2 tbs. melted butter or cooking oil (I like to use walnut oil because it imparts a very slight nutty flavor to the cakes, but I have also used canola oil.)
In a medium sized bowl whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg. In a small bowl beat the egg then add the milk and the oil. Mix well then add to the dry ingredients. Mix until combined.
Melt butter in a skillet or frying pan over medium heat until it bubbles. Pour the batter in by ladle to the size you wish then place blueberries on the cooking cakes. You know to flip them when you see bubbles or crevices in the batter. Flip and cook until golden on the other side. Plate and serve with powdered sugar, bacon and syrup (or any combination of the three).
Plays well with others: This recipe doubles well if you are making breakfast for a crowd. Add any fruit or nut or both to these pancakes. My favorite is fresh strawberries, fresh blueberries and walnuts. If you are a purist, don’t add anything. All good!