Blueberry Pancakes

We have a fabulous full house this week. My Mother-in-Law, Sister-in-law and her family are visiting and they brought their two little cutie pies, ages six and three. So you know what happens when you're six, adorable and want pancakes for breakfast? Well, you get pancakes for breakfast, of course (being adorable wins out every time, see below. I mean Hello!) Surprisingly I had never made pancakes from scratch. I know, I thought it was weird too. So when I began my search for a good recipe (which you can imagine there are like, a million) I figured the pancake recipe that has 2500+ good reviews on All Recipes was probably a sure bet. But the best review came from "cutie pie little six," who said, "These pancakes are very, very much good!" Can't get much better than that.



Recipe slightly adapted from All Recipes:
1 1/2 cups flour
1 1/4 cups milk
3 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon sugar
1 egg, slightly beaten
3 tablespoons butter, melted but slightly cooled
Oil for frying, such as grapeseed, canola or other vegetable oil

Sift together the flour and baking powder. Mix in the sugar and salt. Whisk in the milk, egg, vanilla extract and butter. Whisk the mixture until there are no more lumps. Gently stir in the blueberries. Allow the batter to sit at room temperature for about 15 minutes. Lightly grease a skillet over medium heat. I liked the results from using a cast iron skillet but it's not necessary. Use a ladle and pour about 1/4 cup of the batter into the hot pan. The pancake is ready to flip when the top has bubbles and the bottom is golden brown. Flip the pancake and cook another 3-4 minutes or until the bottom is golden brown. You can keep the pancakes warm in a 250 degree oven until you are ready to serve them but not for longer than about 20 minutes.