Because June is my birthday month, I had originally planned on choosing a fun, unique pancake flavor for this month’s Pancake of the Month. But on Saturday morning, as I pulled out my skillet and a bag of flour, all I wanted was a simple pancake. Plain. Easy. Quick.
After all, I had big plans for the day and didn’t feel like spending too much time in the kitchen. So I pulled out my quick, plain pancake recipe.
When Nate and I first got married, he bought himself a box of Bisquick when he wanted pancakes. I put a stop to that right away. It’s so easy to make homemade pancakes from scratch, and they not only taste better than the boxed version… but they’re also healthier because they don’t have all that added ‘stuff.’ In fact, I sometimes would put together the dry ingredients and then write out the directions on a notecard. So then it is like you have a pre-packed mix.
To add a bit of flair to the simple breakfast, I made a Blueberry-Citrus Syrup. My favorite pancake topping is still the plain Blueberry syrup I make sometimes. But the orange flavor added a surprising twist and made for something different. (I halved the recipe, because there’s only me and Nate. It still made more than enough, so you might want to consider that if you’re cooking for just two or three people).
What’s your favorite pancake topping?
Super Simple Pancakes with Blueberry-Citrus Syrup
Fast’n Easy Pancakes
1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 beaten egg
1 cup milk
2 tablespoons cooking oil
1. In a medium mixing bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl, combine the egg, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just until moistened (batter should be lumpy).
2. For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet (I use nonstick cooking spray). Cook over medium heat about 2 minutes on each side or until pancakes are golden brown. (The secret is to flip the pancake when it’s surface is super bubbly and the edges are slightly dry). Serve warm.
Blueberry-Citrus Syrup (as found on Allrecipes.com)
2 cups fresh or frozen blueberries
1/4 cup water
1 cup orange juice
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/2 teaspoon almond extract (optional)
1/8 teaspoon ground cinnamon
1. In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
2. In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat and stir in the almond extract (if using) and cinnamon. Thin sauce with water if it is too thick for your liking.