I am big, into breakfast for dinner, and in the past month or two, we have had several dinners that would have made good lunches and breakfasts and yes, most of all BRUNCHES. I have not made plain ole pancakes, in a while. I think, the last one was an apple pancake recipe that was ever so good.
I had about a cup of fresh blueberries left from a fruit crumble. That is how pancakes become blueberry pancakes.
Blueberry Hill Pancakes
1 1/4 cups gluten-free flour
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon sugar
1 cup milk
1/2 tablespoon oil
1/2 cup fresh blueberries
In a small bowl, beat together egg and milk.
Stir milk and egg into flour mixture.
Mix in the oil and fold in the blueberries.
Set aside for 1 hour.
Pour 1 tablespoon of oil on a griddle and heat on medium high heat.
Drop tablespoons of batter on the hot griddle and cook until golden.
Turn pancakes over and brown the other side.
Drain these. Plate them and eat hearty.