I've eaten a fair number of pancakes along the way, have tried a number of different recipes, and never complained. It's pancakes, right? They're all good. But this recipe is very good. Good enough to eat without syrup or butter. Good enough to eat while they're so hot they'll burn your tongue good. So good, this is my go-to recipe for pancakes. When I crave pancakes, these are the ones I'm dreaming of.
I guess what makes them so good is they have more sugar than other recipes and less salt, so if you like a sweeter pancake, you'll like these.
SWEET, FLUFFY PANCAKES
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup sugar
1 1/4 cups milk
1 large egg
3 tablespoons butter, melted
Melt the butter and set aside.
In a medium bowl, mix together the flour, baking powder, salt and sugar.
In a small, separate bowl mix the egg and milk together.
Make a well in the center of the flour mixture and pour the liquid ingredients into the dry ingredients.
Mix together, pulling dry ingredients from the sides to the wet center, until just combined. Batter will probably still be slightly lumpy, but that's okay, as long as everything is mixed in.
Allow the batter to rest a bit while your greased pan or griddle is heating over medium high heat.
Once heated, use a 1/4 cup scoop, measure batter onto the griddle.
Cook each side until light golden brown, about 3 to 5 minutes per side.
BLUEBERRIEST BLUEBERRY SAUCE
In a small saucepan combine 1/2 cup sugar, 1 tablespoon of cornstarch, a good pinch of ground nutmeg, and a pinch of salt. (That equates to about 1/8 teaspoon of nutmeg and even less than that for the salt.)
Stir in 1/2 cup of boiling water. Cook and stir until mixture becomes clear and thick and bubbly, about two minutes or so.
Add one cup of fresh or frozen blueberries and cook and stir, bringing mixture back to the boil and the blueberries begin to burst.
Remove from heat and add one tablespoon lemon juice and stir.
COOK'S NOTES: The first time I made these, I burnt them. Yep, sure did but they were still good. I was overzealous with the heat. It's my thought that since these tend to be a little thicker pancake, they needed to be on a lower heat to give the pancake time enough to cook through. Even these aren't as quite as golden brown and picture perfect as I would've wished, we loved them anyway.