Small Batch Mini Blueberry Pancakes

   

  I've been using this simple recipe for years.  The first time I ever made these and served them to people as a chef, my guests told me they were the very best pancakes they had ever had in their life.  I was working at The Harbor View House of 1807 in Belfast, Maine as a breakfast chef and housekeeping manager and we had a lovely elderly couple, a Reverend and his wife came to stay very early in the season.  They requested blueberry pancakes for their breakfast and I set a lovely table up outside because I had a feeling they would want to sit outside over looking Belfast Bay on such a beautiful morning to enjoy their breakfast.  I had cut lilacs and placed them all over the place including their breakfast table.  I made my recipe of blueberry pancakes and served them with bacon and eggs.  They were extremely happy with their breakfast and their stay.

Some of you may have no problem eating up pancakes in a whole batch but I have mastered cutting the recipe down for just 2-4 servings that way there's not a ton of left over pancakes.

Ingredients:

1/2 egg

1/2 cup all purpose flour

1/2 TB sugar

1 TB melted butter or vegetable oil

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup or more milk to desired batter consistency

Blueberries, raspberries to desired amount either fresh or frozen

In a medium to small size mixing bowl add dry ingredients.  In separate small bowl whisk one egg.  Melt butter on stove and set aside.  Pour into bowl with dry ingredients half of the whisked egg, milk and melted butter/veg oil.  Whisk ingredients together and if more milk is needed (which more usually is) to make a batter that will easily pour from the bowl into the pan.  Add berries last and fold them in.  

Heat large skillet (pic shown is my small skillet I use in the oven while I cook the rest) on medium to medium high heat with a slice of butter.  Once heated I drop three small size pancakes into the pan (3-4 inches in diameter)  or desired size pancake, whatever you like.  If you make them small you can use them to make home made "McGriddle" sandwiches (YUM).  At the end, when all your pancakes are done throw a tiny bit more butter in your pan and cook the rest of the whisked egg, or add to more eggs if you're making scrambled eggs to go with your breakfast.  Waste not want not!

I bake my bacon in the oven on a baking sheet lined with parchment paper at 425 degrees for about ten minutes and then flip bacon and set timer for another three minutes checking to make sure it doesn't over cook.  You can use the still hot oven as you cook your pancakes to help finish cooking through and to keep them hot until serving.  Once the fat has cooled simply throw the parchment paper in the trash and you won't have to wash your pan.  Easy peasy!

Sometimes I use strawberries and add a little vanilla extract to the batter and serve them with powdered sugar or whipped cream and maple syrup.

I have made these with chopped apple and cinnamon as well and had bought a spiced apple syrup at Borealis Breads to serve over them.  There's a location in Waldoboro and also in Wells, ME.  Regular maple syrup is delicious with these too.