So imagine the fluffy innards of a blueberry muffin but made in a skillet? Oh yeah, this is worth the time! But first you have to get the blueberries:
Walker is turning into a great picker and he can get the low berries! Although he eats as many as he puts into the bucket
The berries have done well. Without harsh heat this summer, the berries are ripening and not wilting:
He wasn’t happy when he found out that our haul last night wasn’t for him to sit and eat in the back yard (like he normally gets to do). I had plans though! He got the strawberry though….
I tucked the berries in the refrigerator over night (I did not wash them). When I got up this morning I made a batch of skillet pancakes for everyone. I got to use my turkey eggs once again. I am really hooked on them, although I have found the shells are much harder to crack than chicken eggs!
Blueberry Muffin Pancakes
- 2 cups white whole wheat flour
- ½ cup organic granulated sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- Zest of 1 lemon
- 1 cup milk (dairy or non-dairy unsweetened)
- 1 large egg, preferably locally raised
- 2 Tbsp sunflower oil
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 2 Tbsp organic granulated sugar
- 2 tsp ground cinnamon
- Sunflower oil for cooking
- Pure maple syrup for topping
Heat a large non-stick skillet over medium heat. Mix the topping together in a small bowl.
Whisk the flour through lemon zest in a large mixing bowl. In a small mixing bowl whisk the milk through vanilla together. Add to the dry, stir till just combined. Fold in the blueberries gently.
Drizzle a bit of oil in the skillet, turn down to medium-low and add ¼ cup scoops of the batter to the pan, 3 to 4 scoops at a time, depending on pan size. Sprinkle some of the topping on each pancake. Cover and cook for 6 minutes. Take off the lid, flip over and cook uncovered for 2 minutes.
Repeat till done. Serve hot with plenty of syrup!
Makes about 11 to 12 pancakes.