Blueberry Pancakes

This recipe is absolutely amazing! I had been craving IHop for quite some time but never made it there when I stumbled across this recipe. Since trying it, my craving for IHop has been gone, but I have made these almost every single week since then. I had originally planned on simply adding blueberries to regular pancake mix and was looking online for a blueberry syrup recipe when I stumbled across this. They are the lightest pancakes I have ever eaten.

1 1/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 1/4 teaspoons white sugar
1 egg
1 cup milk
1/2 tablespoon butter, melted
1/2 cup frozen blueberries, thawed


In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Notes:
You can use fresh or frozen blueberries. Using frozen helps the flavor to go through more, but using fresh keeps the berries nice and firm and juicy. I have tried it both ways and love each one! But if using frozen, don't be surprised if your batter turns slightly green.

Also, there is no actual need to let the batter sit for 1 hour before using. It is fine to use it right away. However, letting it sit allows the batter to rise a little and produces incredibly light fluffy pancakes. Personally, I always let mine sit.

My personal topping preference with these is to spread butter on the hot pancakes and then sprinkle with a little brown sugar. Then I finish by adding a small dollop of whipped cream. You could also make a homemade blueberry syrup or top however you prefer to top fruit pancakes.

For variety, try adding strawberries, raspberries, or blackberries.