Family Tree Recipes

From Mimi’s recipe box

Blueberry pancakes were a common breakfast whenever we stayed over at Mimi’s house, especially when she lived in Maine and had wild ones growing in the backyard. I am not sure if this is the recipe that she typically used, but it is credited to Sally Flynn, who was a friend of hers.

After a busy Saturday morning picking almost 3 pounds of blueberries I have been digging for all the blueberry recipes I can find!

No time to assemble the ingredients this morning, like me the child gets hangry.

First mix the dry ingredients together (flours, baking powder, sugar, salt and cinnamon).

Then add in the milk, oil, egg, lemon juice, and vanilla and whisk until combined. Don’t overmix or you will get tough pancakes!

The recipe said to fold in the blueberries, but I have always preferred to add them when cooking for more even distribution. That is what Mimi always did as well!

Next, create your pancake station at the stove with batter and blueberries close by, and a landing pad for finished pancakes.

Ladle batter into a hot pan or griddle that has been lightly greased, and plop some blueberries on top.

When the batter stops bubbling, and the sides are starting to set, it is time to flip!

Not going to lie, this is probably the best batch of pancakes I have ever made. I usually struggle to hit the right balance between cooked insides and golden brown outsides, but low heat on my gas stove did the trick. The recipe made just about 20 pancakes in all. The leftovers freeze well and can be heated up in the microwave or toaster oven for a quick weekday breakfast!