You’ll wake up one morning, and you’ll be really, bizarrely hungry. You’ll yawn, rub your eyes, and contemplate going back to sleep. But you won’t; you’ll swing your legs out of bed and slippers half-on you’ll wander into the kitchen. Without a second thought, you’ll start making pancakes, greasing the pan with butter and adding extra chocolate chips. You’ll flip them, and it’ll feel so easy, so fun. They’ll fly through the air, and you’ll laugh as they land on the stove with a plop. You’ll have to put them back in the pan and wait a couple minutes. The edges will turn golden-brown, and you’ll switch off the stove. You’ll finally find that syrup in the back of your cabinet, and you’ll open it for the first time in years. It’ll all spill out, too much, but you won’t really care. You’ll just dip your finger in it, and you’ll realize that this, this is what recovery tastes like.
- 1 1/2 cups all purpose flour
- 2 eggs
- 3/4 cup blueberries
- 1 cup milk
- 3 tablespoons melted butter OR mildly flavoured (I recommend either vegetable or canola, but coconut can be substituted if necessary) oil, extra for greasing and garnish
- 1 1/2 tablespoons vanilla extract
- 1 3/4 tablespoons sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- Maple syrup, optional, to taste
- In a large bowl, combine flour, baking powder, and salt. Mix thoroughly and set aside.
- In a smaller bowl, combine the eggs, vanilla, and milk. Whisk well.
- Combine the contents of the two bowls. Stir until the batter is uniform.
- Add blueberries.
- Heat a griddle or large frying pan to medium heat. Grease it with butter or oil so that the pancakes do not stick to it.
- In approximately 1/4 cup portions, ladle the batter onto said pan.
- Let the pancake cook for approximately two minutes or until golden brown on the bottom.
- Flip your pancake and cook for another 2 to 2 1/2 minutes.
- Repeat steps 6-8 until you run out of batter.
- Serve pancakes with butter and syrup.