Blueberry Crunch Pancakes
I love the little extra crunch in these pancakes.
Ingredients
2 cups unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon honey
2 large eggs
1 1/3 cups milk
1/3 cup vegetable oil
2 tablespoons rum (optional)
1 tablespoon vanilla
1 cup blueberries (or blackberries or raspberries or sliced bananas)
3/4 cup granola
Instructions
Preheat oven to 275°F. Stir together white flour, baking powder and salt in a large mixing bowl. Add honey, eggs, milk, oil, rum and vanilla and whisk to combine. Heat large skillet over medium-low heat. Brush generously with additional vegetable oil. Drop batter by 1/4 cupfuls into skillet, working in batches. Drop 2 tablespoons blueberries over each pancake and sprinkle each with 1 tablespoon granola before flipping pancake. Flip pancake after cooking about 3 minutes on first side and cook an additional 3 minutes on second side, or until golden brown. Transfer completed pancakes to a baking sheet and place in preheated oven to keep warm before serving. Continue process until batter is used up. Serve hot with your favorite syrup and butter or spread with nut butter and drizzled with maple syrup.