What I am about to say is not likely to be popular- I don’t really like pancakes. What?! Who doesn’t like pancakes? Also, I don’t really like syrup. What’s wrong with me? I don’t know, I just don’t really like the whole fluffiness or cake-y-ness of pancakes, and syrup is basically just liquid sugar (exaaaactly, is what many of you are probably thinking…) but syrup is just too sweet for me; if I’m going to put anything on my pancakes, its butter. So, if you like the fluffy, traditional pancakes, this is not the recipe for you. If you want to try something new though, these are really delicious and worth a try.
In our family these are called Dad’s pancakes or Nana’s pancakes. Our Dad’s mom, Nana, would make these for us when we were visiting, usually using fresh picked blueberries. The recipe was easy enough for us to remember, even as kids, because it’s simply 1 cup of flour, 1 cup of milk, and 1 egg, per person. These were also pretty much the only, but certainly the best, breakfast item Dad cooked us. I also like to call them Swedish pancakes; I’m not actually sure how accurate that is, but anyway they are more along the line of crepes. No matter what you call them, they are delish.
They are really good plain, even better with blueberries and actually take syrup better than the cake-y pancakes, I think (unless you like the soggy effect syrup gives pancakes).
I made these one night for “brinner” (breakfast for dinner) for myself, so what you’ll see here is just enough for one person.
Start by heating a medium-large skillet over medium high heat (or you could use a griddle if you have one). Something I learned from my mom and grandma when baking, is mix your wet ingredients together in one bowl, mix your dry ingredients together in a separate bowl, and then you can mix the dry and wet ingredients together. When you mix the dry and wet together, don’t over beat them or you’ll end up with tough muffins, or in this case pancakes. So keeping that in mind, beat the eggs and the milk in a small bowl with a fork until they are nicely mixed together and sort of frothy. Then slowly stir in the flour, careful not to over stir or beat it, it’s okay to have a few lumps of flour. 
When your skillet/griddle is nice and hot, spray it with some cooking spray, then spoon a spoonful of batter onto the skillet, drop in a couple blueberries, and wait patiently. When you see little bubbles start forming on the pancake, it’s almost ready to flip. 
Take your spatula and peek at the underside of the pancake, when it looks nice and golden brown, you are ready to flip. Slide the spatula under the pancake and carefully, quickly flip it over. Just wait another minute or so and you’re done. 
Rinse and repeat. (no, don’t actually rinse anything…) 
If you’re a syrup person, and you want to try a new recipe (or you happen to be fresh out), this is my dad’s recipe and one that I actually do like. Equal parts brown sugar, white sugar, water, and a teaspoon of vanilla flavoring (or-if you’re me, about 5 teaspoons of vanilla, just ask my family, ‘measuring’ usually means dumping half the bottle in.) Mix all ingredients in a microwavable dish (I use a liquid measuring cup) microwave in 30 second intervals, stirring in-between until the sugar dissolves. Done.
- 1 egg
- 1 cup flour (I used whole wheat)
- 1 cup milk
- ¼ cup blueberries
- Beat the egg and milk together in a medium sized bowl
- Slowly mix in the flour, careful not to over work the batter, some lumps are okay
- Pour about ¼ cup of batter onto a hot griddle or pan, drop in desired amount of blueberries
- When little bubbles start to form, flip the pancake over and continue cooking until golden brown.
- Once pancake is golden brown, transfer it to a plate and cover to keep warm
- Repeat until all the batter is used
[…] made things like blueberry pie because it used too many berries. But blueberry crescent rolls, blueberry pancakes, and blueberry muffins often graced our table. Those were all great recipes to allow us to […]