Our September recipe of the month is Blueberry Pancakes. Pancakes are a favorite meal in our family. We eat them for supper just as often as we eat them for breakfast. I even made pancakes for supper for my husband the evening I was in labor with our oldest!
Since we like pancakes so well, I try to change up the types of pancakes we eat. That is where these blueberry pancakes come in. The batter for these pancakes is a traditional whole wheat pancake batter. Before cooking, gently fold the blueberries into the batter.
If you find cooking pancakes challenging, I have a few tips for you.
- Pre-heat the Pan: It is important to make sure that the pan is heated up before starting to cook the pancakes. You can use a water test to make sure your pan is hot enough. Use your fingers to sprinkle some water on the pan. If the water sizzles, your pan is pre-heated.
- Patience: Be patient with your pancakes and do not flip them over until the tops are bubbly. This will ensure that your pancakes flip easily and get cooked all the way through.
- Practice: Cooking times and temperatures for pancakes depend on your stove and your pan. With practice, you will find the right cooking times and temperatures for you.