Blueberry Pancake Stack

Ingredients

• 2 cup all-purpose flour
• 1 3/4 cup whole milk
• 2 large eggs
• 1/4 cup granulated white sugar
• 4 tsp baking powder
• 3/4 tsp kosher salt
• 6 tbsp unsalted butter
• 6 oz blueberries
• 6 tbsp pure maple syrup
• 1 tsp vanilla extract

Method

1. 1

   Whisk the flour, sugar, baking powder, and salt together in a large bowl.

2. 2

   In a second bowl beat the eggs with the milk, vanilla, and 3 tablespoons of melted butter.

3. 3

   Pour the wet into the dry and stir just until the flour disappears. Lumps are fine; overmixing makes them tough.

4. 4

   Let the batter rest 5 minutes while a skillet heats over medium.

5. 5

   Butter the pan lightly and ladle in the batter. Drop blueberries onto each pancake rather than stirring them in, so they do not stain the whole batch.

6. 6

   Cook until bubbles form and the edges look dry, about 3 minutes, then flip and cook 2 minutes more. Stack with butter and maple syrup.

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