Smoky Wok

I am a huge fan of pancakes for breakfasts (and sometimes as snacks) and although it is relatively easy to whip up a batch, most of us probably don't bother to do so unless we have a chance for a more leisurely breakfast I should think.  Pancakes are so simple and yet there are so many versions and so many different opinions on what constitutes a 'perfect' pancake, it's just simply amazing.  Anyway, for myself - I prefer like both fluffy and slightly crispy pancakes so I might be a little indecisive when it comes to the 'perfect' pancake, as long as it tastes good I guess I'm in, hmm not much of a pancake connoisseur I guess.  Dry and stiff pancakes are of course no-nos regardless.  For today's breakfast offering, I added some fresh blueberries to the batter and seriously, fresh trumps frozen anytime.  The batter is quite basic and although I did not use soured milk this time, the pancakes still turned out quite fluffy albeit not as fluffy as my last pancake post which required souring the milk before adding into the batter.

The addition of the blueberries into the batter resulted in a slightly tart pancake that was just perfect served with the sweet maple syrup.  If you like, you can scatter a few more blueberries while the batter is cooking in the pan. Apart from blueberries, you can use other fruits like orange, lemon or raspberries just to name a few.  You will love how easy these delicious pancakes are to whip up and I am quite sure there will be no leftovers!

Makes 8 pancakes

Ingredients:

1 1/4 cup all purpose flour

1/2 teaspoon salt

1 tablespoon baking powder

1 tablespoon sugar

1 egg

1 cup milk (powdered is fine too)

2 tablespoons melted butter (unsalted)

1/2 cup fresh or frozen blueberries and more for serving

Butter for frying pancakes

Method:

Sift the flour, salt, sugar and baking powder into a large bowl.  Set aside.

Use a measuring cup to add the milk (use a measuring cup that is at least 2 cups :O), and add in the egg.  Beat the egg in well.  Add the melted butter.

Pour in the egg mixture into the flour earlier, all the while mixing with a spoon or fork.  Make sure there are no lumps.  The batter will be quite thick.  Allow to rest for about 20 minutes.  Fold in the blueberries.

Get a pan ready for frying the pancakes.  You can either use butter or oil to fry the pancakes.  Add about 2-3 tablespoons of the batter to the pan for each pancake and fry on medium heat.  Once you see the pancake bubbling, you can turn it over.  Cook until lightly browned on both sides.  Continue until batter is used up.

Serve hot with maple syrup and additional berries if you like.