Serves 2-4 (Makes 8 pancakes)
Start to finish: 35 minutes (Active Time: 15 minutes)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup milk
1 large egg
2 tablespoons vegetable oil
1/4 teaspoon vanilla extract
Vegetable oil spray
1/2 cup blueberries
Gather Cooking Equipment:
2 bowls (1 medium, 1 small)
12-inch nonstick skillet
1/4-cup dry measuring cup
1 tablespoon measuring spoon
In medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt. In small bowl, whisk milk, egg, oil, and vanilla until well combined.
Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking.
Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot, about 1 minute.
Use 1/4-cup dry measuring cup to scoop 1/4 cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter (you want 3 pancakes to cook up separate from one another).
Sprinkle each pancake with 1 tablespoon blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.
Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes. Transfer pancakes to plate. Repeat with remaining batter in 2 more batches. Turn off heat. Serve.
Nutrition information per serving: 260 calories; 87 calories from fat; 10 g fat (2 g saturated; 0 g trans fats); 58 mg cholesterol; 681 mg sodium; 37 g carbohydrate; 1 g fiber; 10 g sugar; 6 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com. Find more recipes like Blueberry Pancakes in “Complete Cookbook for Young Chefs .”
America’s Test Kitchen provided this article to The Associated Press.