Pancakes have been around since there has been wheat to grind and likely well before that, because you can also make pancakes from veggies. Why? Because they are easy, inexpensive, delicious, and, when made with good ingredients, are good for you. We’re not sure how pancakes got a reputation for being dessert. We just don’t load them with dessert-like toppings and then they’re a fun treat for breakfast.

This recipe is for 2, but if you have other stuff like eggs or bacon you might have a few too many. If so, no worries, put in a ziplock and toast or just reheat them later in the week. They won’t be as good but they’ll still be delicious. Need to make more? Double the portions below.

INGREDIENTS

1 1/3 cup buttermilk

1 cup Severson AP flour

frozen blueberries (as many as you like)

1 egg

2 heaping tablespoons of butter, melted, plus butter for the griddle, plus butter to top the pancakes :)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 tsp sea salt

splash of vanilla extract

INSTRUCTIONS

1. Mix dry ingredients. Mix wet ingredients, sans blueberries.

2. Combine and don’t over-mix. Add blueberries.

3. Get your griddle very hot and cook in lots of butter on medium heat. They’ll be ready to flip once they start to bubble in the middle.

Forgot to grab a jar of maple syrup? Serve with drizzled honey and lavender syrup and a dollop of sour cream.