Pancakes are a blank canvas, so bring out your inner artist. You can work your magic at the table with maple syrup, honey, confectioners’ sugar, cinnamon sugar, fresh fruit and/or softened butter. Or you can cook your artistry right into the pancakes by adding chocolate chips, chopped nuts, shredded coconut, sliced bananas or raspberries instead of the blueberries.
Pancakes
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup milk
1 large egg
2 tablespoons vegetable oil
¼ teaspoon vanilla extract
Vegetable oil spray
½ cup blueberries
In medium bowl, whisk together flour, sugar, baking powder, baking soda and salt. In small bowl, whisk milk, egg, oil and vanilla until well combined.
Add milk mixture to flour mixture and stir gently with rubber spatula until just combined (batter should remain lumpy). Let batter sit for 10 minutes before cooking.
Spray 12-inch nonstick skillet with vegetable oil spray and heat over medium heat until hot.
Use ¼-cup dry measuring cup to scoop ¼ cup batter into skillet. Repeat 2 more times, leaving space between mounds of batter.
Sprinkle each pancake with blueberries. Cook until bubbles on surface begin to pop, 2 to 3 minutes.
Use spatula to flip pancakes and cook until golden brown, 1 to 2 minutes.
America’s Test Kitchen