Pancakes with Korben the Sous Chef

Blueberry Pancakes

1 1/2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
2 large eggs, at room temperature
1 1/4 cups milk, at room temperature
1/2 teaspoon pure vanilla extract
3 tablespoons butter, melted, plus more as needed

blueberries

Add all of the dry ingredients in a large bowl and whisk together

In another bowl, beat the eggs and then whisk in the milk, vanilla and melted butter. Then add the wet ingredients to the dry ingredients and whisk just until a thick batter forms.

Ask mom if you can eat a blueberry

Add blueberries to the mix

Keeping the skillet at medium heat, ladle about 1/4 cup of the batter onto the skillet, to make a pancake. Make 1 or 2 more pancakes, taking care to keep them evenly spaced apart. Cook, until bubbles break the surface of the pancakes, and the undersides are golden brown, about 2 minutes. Flip with a spatula and cook about 1 minute more on the second side. Serve immediately or transfer to a platter and cover loosely with foil to keep warm. Repeat with the remaining batter, adding more butter to the skillet as needed.


Enjoy the finished product!

(Recipe courtesy of Food Network)