In our home pancakes are a favourite, usually reserved for a lazy Sunday morning. This morning Scarlett told me that she “really really wanted pink pancakes for breakfast!” We compromised and decided on some blueberry chia pancakes.
The recipe we use for pancakes is super easy (no pancake mix in this house), delicious, and pretty much foolproof. It’s a basic recipe and depending on our mood, we add different ingredients to make them exciting (pink food colouring is a favourite of Scarlett’s, but chocolate chips or peanut butter chips have been known to happen!).
As we headed on our pancake cooking adventure, Scarlett and I started by getting the ingredients we needed collected.
I decided we would add in frozen wild blueberries and chia seeds to liven things up. If you’ve never heard of chia seeds, you should make a point to try them out. Remember Chia Pets? They’re one of the “super foods” getting all the attention, and in my opinion, they are delicious! I sprinkle them on everything from my breakfast oatmeal to soups, salads and sauces. You can even add them to breadcrumbs if you are making chicken fingers, etc. They are full of calcium, fibre and omega fatty acids, but I digress.
I had my little helper start mixing up the ingredients that we needed. She loves to help out in the kitchen.
Once we had a nice fluffy batter ready to go, we added a good amount of frozen wild blueberries and about 3 tablespoons of whole chia seeds.
While Scarlett stirred those in, I got our frying pan heating up. The recipe calls for putting vegetable oil in your frying pan, but I prefer to use cooking spray.
The recipe makes about 12 pancakes that are about 2-3″ in diameter.
We served them with a generous amount of butter and some maple syrup. I thought they were delicious, and I couldn’t even tell that there were chia seeds in them. Scarlett took one or two bites and told me that she was done, typical 3 year old behaviour.
Try them out on your lazy Sunday morning, and let me know what you think! Enjoy!
Easy Basic Pancakes Recipe
- 1 cup all-purpose flour, (spooned and leveled)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 2 tablespoons unsalted butter, melted
- 1 large egg
- 1 tablespoon vegetable oil
1) In a small bowl, whisk together flour, sugar, baking powder, and salt; set aside.
2) In a medium bowl, whisk together milk, butter (or oil), and egg. Add dry ingredients to milk mixture; whisk until just moistened (do not overmix; a few small lumps are fine).
3) Heat a large skillet (nonstick or cast-iron) or griddle over medium. Grease with vegetable oil (here I use cooking spray instead).
4) For each pancake, spoon 2 to 3 tablespoons of batter onto skillet, using the back of the spoon to spread batter into a round (you should be able to fit 2 to 3 in a large skillet).
5) Cook until surface of pancakes have some bubbles and a few have burst, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Transfer to a baking sheet or platter; cover loosely with aluminum foil, and keep warm in oven. Continue with more oil and remaining batter. (You’ll have 12 to 15 pancakes.) Serve warm, with desired toppings.