Blueberry Pancake

Finally, finally, I've got my pancakes thick and plump like the way it should be! All this, thanks to my daughter since she wanted some pancakes for breakfast, she took out her recipe book 'The Disney Magic Kitchen Cookbook' which she got as a present from my sis for Christmas last year and asked me if I could make some.  Since I like pancakes too, so okay, it's a deal!  Got some blueberry in the freezer plus a container of ice cream, the plan went well.  So, my quest looking for a good recipe for thick fluffy pancakes is over! Imagine, after so long searching through cookbooks, I never thought I would find the perfect recipe from a children cookbook! lol..lesson learnt, never judge a cookbook by it's cover!


I know for some of you, it's a breeze in getting your pancakes as thick or as thin as you want.  I, for one, like it thick but never got it as plump as this until now..so, I'm happy at last. 

 See how thick and plump they are...!

 And the texture is so light!  Drizzle some honey on it, mm..m..mm!

 Wanna have with some whipped cream? Why not?

How about with some ice-cream?  Ooo...goody...!

Recipe:
1 cup whole wheat or all-purpose flour
2 tsp sugar
2 tsp baking powder
1/4 tsp salt
1 egg
1 cup fat-free milk (I used full cream)
2 tbsp canola oil
1 cup fresh or frozen blueberries
1/4 cup chopped walnuts (optional)
2/3 cup frozen light whipped dessert topping, thawed
ice cream

1. Put flour, sugar, baking powder and salt in a medium bowl. Stir with a wooden spoon to mix, Save until step 3.
2. Beat the eggs in a medium bowl until the well mixed.  Add milk and oil to the egg, beat with the fork until ingredients are well mixed.
3. Add the egg mixture to the flour mixture. Stir with the wooden spoon until the mixture is well and almost smooth. Gently stir in 1/2 cup of the blueberries and the walnuts.
4. Lightly coat the griddle or large skillet with some oil and on medium heat, pour about 1/4 cup of the batter onto the hot griddle or skillet. Cook until the pancakes have bubbly surface and the edges are dry.
6. Turn the pancakes over with the spatula and cook until bottom are golden brown. Remove from griddle or skillet and cover with foil to keep warm. Repeat until batter is finish.
7. Serve with honey, or whipped cream or ice cream or jam. Sprinkle the remaining 1/2 cup blueberries on pancakes.

Makes 8 servings.