BLUEBERRY PANCAKES

INGREDIENTS

2 large eggs

1 cup milk

2 teaspoons vanilla extract, optional

3 tablespoons melted butter or vegetable oil

1 1/2 cups King Arthur Flour Unbleached All Purpose Flour

3/4 teaspoon salt

2 teaspoons baking powder

2 tablespoons sugar

3/4 cup blueberries, fresh or frozen

INSTRUCTIONS

Heat a griddle to 350°F . If you don't have a griddle, heat a large frying pan over medium-low to medium heat. Grease the griddle. When it's hot enough, a drop of water will skitter across the surface, evaporating immediately.

Beat the eggs, milk, and vanilla until light and foamy, about 3 minutes at high speed of a stand or hand mixer. Stir in the melted butter or oil.

Add the flour, salt, baking powder, and sugar, stirring just to combine. A few lumps are OK. Set the batter aside to rest for a couple of minutes; it'll thicken a bit as it stands. Thin the batter with additional milk if it's not pourable consistency.

Drop the batter by 1/4 cupfuls onto the prepared griddle or pan; a muffin scoop works well here. Sprinkle 1 tablespoon berries atop each pancake.

Cook the cakes till they're golden brown on the bottom, about 2 minutes. Flip them over, and cook till the other side is golden, 2 to 2 1/2 minutes.

Serve the pancakes immediately. Or transfer them to a platter, cover, and keep warm in a 200°F oven. Enjoy with butter and maple syrup.