If you don't have blueberries or buttermilk, you can still have pancakes with a few adjustments. The result is a bit thinner but this recipe doesn't have the subtle metallic taste that I've experienced from other recipes.
- 1-1/3 cups sifted flour
- 3 tablespoons sugar
- 2-1/2 teaspoons baking powder
- 1 teaspoon salt
- 2 eggs
- 1-3/4 cups milk
- 1/2 teaspoon vanilla
- 1/4 cup vegetable oil
- fresh or defrosted blueberries
Sift the first 4 [dry] ingredients together in a large bowl.
Then whisk in the remaining [wet] ingredients.
Heat griddle -- 325º on my electric griddle but this may differ based on location*. It doesn't need to be greased if it's non-stick.
Pour a 1/4 cup of batter onto the griddle.
When the pancake becomes full of bubbles and the edges look slightly dry [a couple of minutes], flip the pancakes. It should take less time to finish cooking the other side of the pancake.
*I live just above 3500ft so the altitude may affect cooking temperatures and times.
**Depending on the size of your griddle.