So imagine the fluffy innards of a blueberry muffin but made in a skillet? Oh yeah, this is worth the time! But first you have to get the blueberries:
Walker is turning into a great picker and he can get the low berries! Although he eats as many as he puts into the bucket 😉
The berries have done well. Without harsh heat this summer, the berries are ripening and not wilting:
He wasn’t happy when he found out that our haul last night wasn’t for him to sit and eat in the back yard (like he normally gets to do). I had plans though! He got the strawberry though….
I tucked the berries in the refrigerator over night (I did not wash them). When I got up this morning I made a batch of skillet pancakes for everyone. I got to use my turkey eggs once again. I am really hooked on them, although I have found the shells are much harder to crack than chicken eggs!
Blueberry Muffin Pancakes
- 2 cups white whole wheat flour
- ½ cup organic granulated sugar
- 1 Tbsp baking powder
- 1 tsp ground cinnamon
- ½ tsp fine sea salt
- Zest of 1 lemon
- 1 cup milk (dairy or non-dairy unsweetened)
- 1 large egg, preferably locally raised
- 2 Tbsp sunflower oil
- 1 tsp pure vanilla extract
- 1 cup fresh blueberries
- 2 Tbsp organic granulated sugar
- 2 tsp ground cinnamon
- Sunflower oil for cooking
- Pure maple syrup for topping
Heat a large non-stick skillet over medium heat. Mix the topping together in a small bowl.
Whisk the flour through lemon zest in a large mixing bowl. In a small mixing bowl whisk the milk through vanilla together. Add to the dry, stir till just combined. Fold in the blueberries gently.
Drizzle a bit of oil in the skillet, turn down to medium-low and add ¼ cup scoops of the batter to the pan, 3 to 4 scoops at a time, depending on pan size. Sprinkle some of the topping on each pancake. Cover and cook for 6 minutes. Take off the lid, flip over and cook uncovered for 2 minutes.
Repeat till done. Serve hot with plenty of syrup!
Makes about 11 to 12 pancakes.