Blueberry Almond Pancakes

Blueberry Almond Pancakes

  • Servings: 2
  • Difficulty: easy
  • Print

Blueberry Almond Pancakes
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As the school years grinds to a close so do our beloved educators. The kids get a little wilder, colleagues a little grumpier, mornings a little harder etc… So these are the months to inject a few perks to help with the grind. Food is pleasure for us so naturally you will see some comfort type food this time of year. I am just trying to keep the plates spinning a little longer.

I am not a pancake/ waffle for breakfast guy. I like them but don’t go nuts for them but Jill has the palette of a refined teenager along with their sleep cycles. So Saturday’s I try to keep the curtains pulled and the dogs away and let her sleep in as long as possible. I also like to make her breakfast and pop her diet coke when she gets up. She loves the taste of almond flavoring. So I knew I wanted to make a pancake she would enjoy. I also had some fresh blueberries that seemed like a good a edition so that it wasn’t a completely unhealthy start to her afternoon. <img src="https://whiskeynwry.files.wordpress.com/2015/05/img_0064.jpg?w=474" alt="IMG_0064" width="474" height="316" class="aligncenter size-large wp-image-IMG_00732082″ />

Ingredients
1 cup AP flour
1 tbs sugar
1 tsp of Baking Soda
pinch of salt

1 beaten egg
1/2 cup milk
1/2 cup sour cream
1/2 stick butter, melted
dash of vanilla extract
dash of almond extract
Zest of half of a lemon

1 cup of blueberries

Directions:
1. Dry ingredients. Sift your flour and add your dry ingredients into a large bowl.

2. Wet ingredients. Melt your butter, beat your egg and whisk everything together.

3. Slowly whisk in the wet to the dry ingredients. Let it rest. You might need to add milk to thin it out.

4. Sort out the blueberries that are not firm because they will be bleeders in your batter. Lightly dust the berries in flour and then gently fold them in. On a buttered pan on medium low heat make your pancakes.
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