This recipe came about because I went to use my Bisquick and it had bugs in it, and I had to throw it out. I decided I would make my own version and not use my usual recipe. This is the one I came up with. I added additional baking powder, because I wanted them to be extra thick and fluffy. Omit the additional Baking powder & they will not rise as high.
They turned out a light golden brown and tasted so light and tasty. The vanilla bean paste added a lot of flavor. The left overs reheat very well in the microwave, we loved them. They tasted as good as they did the first day I made them.
servesServes 4-6 depending on portion size
prep time20 Min
cook time10 Min
self rising flour
baking powder, optional
1 1/3 c
half & half
extra virgin olive oil or canola
eggs, room temperature
vanilla bean paste or extract
fresh or frozen blueberries, optional
How To Make
Using 2 bowls, add the dry ingredients, flour, baking powder, baking soda & sugar to the smaller of the two bowls, then stir to blend together.
Next add the wet ingredients to the larger of the two bowls, eggs, oil, vanilla bean paste, and both milks, then whisk or beat until blended together.
Now add about half of the flour mixture to the wet ingredients then beat or whisk till blended and batter is smooth. Repeat and beat again. NOTE: YOU MAY ADD blueberries to batter at this point.
Preheat griddle iron by spraying with non stick cooking spray or brushing with melted butter or oil, then pour on desired number of pancakes. Allow to cook until bubbles begin to form, before flipping to other side. Note for this size pancakes I used a 1/3 cup measure. Use 1/4 cup if you prefer smaller ones.
To make Blueberry Pancakes, merely drop the desired number of blueberries into each pancake, wait until bubbles form then flip and brown other side.
Remove from griddle, add butter while pancakes are still hot.
Serve and enjoy with your favorite fruit topping or syrup.
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Categories & Tags for PLAIN OR BLUEBERRY HOMEMADE PANCAKES: