Makes: Approx. 24 pancakes
1 cup milk
4 Tbsp. (1/2 stick) unsalted butter
2 large eggs
1 1/4 cup all purpose flour
1 Tbsp. plus 2 tsp. sugar
4 tsp. baking powder
pinch of salt
2 1/2 cups fresh or frozen blueberries
1. In small saucepan, heat the milk and butter over low heat until the butter melts. Stir to combine, then set aside to cool to room temp.
2. In a large bowl, lightly beat the eggs with a fork. Add the cooled milk mixture and beat well.
3. In another mixing bowl, combine flour, sugar, baking powder and salt; whisk to mix well. Gradually add to the milk and eggs and stir with a spoon until batter is JUST combined. Do NOT overmix. Stir in blueberries.
4. Ladle 1/4 cup amounts onto a medium-high heat griddle. Cook about 1 minute or until bubbles on each pancake break and remain open. Turn and cook for 15-30 seconds longer.
Per pancake: 65 calories, 3 g. fat, 9 g. carb, o g. fiber
