We love to have breakfast for dinner and we also love pancakes, but pancakes seem to take forever to make. I also must admit that I was WELL into adulthood before I figured out the finesse of making a pancake that wasn’t burnt on the outside or runny on the inside. This recipe gives you the taste of pancakes without all of the standing around and flipping them. Put these in to bake and get the rest of your dinner or breakfast made while these are doing their thing in the oven.
1 1/2 cups milk
2 Tbsp melted butter, slightly cooled
2 large eggs
1 tsp vanilla
2 Tbsp sugar
2 cup flour
4 tsp baking powder
1/4 tsp salt
1 1/2 cup blueberries (frozen or fresh)
Preheat oven to 350 degrees.
Lightly grease an 8×8 baking dish.
In a large mixing bowl, whisk together milk, butter, egg, and vanilla. Add sugar, flour, baking powder and salt. Carefully stir in blueberries. Pour batter into pan.
Bake for 30 minutes or until inserted toothpick comes out clean minutes.
Cute into squares and serve with butter and maple syrup just like you would serve pancakes.
What did the family think? Our youngest who absolutely loves blueberries by themselves doesn’t like them in pancakes, so these didn’t go over well with them. That said, you could probably just make this dish without blueberries.
Where did this recipe come from? adapted from Plain Chicken