Make A Weekend Favorite

Sometimes meals just need to be fun.

BLUEBERRY PANCAKES, Image by Rachel Johnson


Cozy mornings call for sweet and fruity pancakes stacked high with plenty of butter and syrup.



1 1/2 cups all-purpose flour

3/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

1 cup milk

3 tablespoons butter, melted and cooled (plus more for the pan)

2 large eggs

1 teaspoon vanilla extract

Zest of 1 small lemon

1 pint blueberries

Maple syrup

1. Heat large frying pan over medium-low heat.

2. Whisk together flour, salt, baking powder and sugar; make a well in the center of the dry ingredients. Add milk, butter, eggs, vanilla and lemon zest; whisk until no dry flour remains (batter will be lumpy). Allow batter to rest.

3. Add a small pat of butter to the pan; allow it to melt. Drop batter by 1/4 cups onto the pan; scatter with 1 tablespoon berries. Repeat with remaining batter, adding more butter to the pan, as needed.

4. Cook pancakes until bubbles rise to the surface (about 2 to 3 minutes); flip. Cook until the second side of the pancake is golden brown.

5. Serve immediately or transfer to a platter; keep warm in a 200°F oven. Serve with butter and maple syrup.


Past Issues