What you’ll need:

1. 2 cups all-purpose flour

2. 2 teaspoons baking powder

3. 1/2 teaspoon salt

4. 1 tablespoon sugar (optional) {but I’m not gonna lie, for me, the sweeter, the better}

5. 2 eggs

5. 2 optional tablespoons melted and cooled butter

What do do:

1. Heat griddle or a large skillet over medium-low heat while you make the batter

2. Mix together the dry ingredients. Beat eggs into 1 1/2 cups of the milk, then stir in the tablespoons cooled melted butter if you’re using it. Gently stir this mixture into the dry ingredients, mixing only enough to moisten the flour; don’t worry about a few lumps. If the batter seems thick, add a little more milk.

3. Use a little butter or oil each time you add batter, unless your skillet is truly nonstick. When the butter foam subsides or the oil shimmers, ladle batter onto the griddle or skillet, making any size pancakes you like. adjust the heat as necessary, usually the first batch will require higher heat than subsequent batches. The idea is to brown the bottom in 2-4 minutes without burning it. Flip when bubbles appear in the center of the pancakes and the bottoms are cooked; they won’t hold together well until they’re ready.

4. Cook until the second side is lightly browned, a couple more minutes and serve of hold on an ovenproof plate in a 200 degree F oven for up to 15 minutes.

That recipe is also courtesy of Matt Bitman from How to Cook Everything. 

However, I know a few things of my own. On top, you will see a delicious blueberry sauce (it’s better than I-hop, i’m sure.)

What does it require? Water, sugar and blueberries. This can be done to taste and preference (I usually like to experiment, but you can use the below to help you out)

1 cup water, a small package of blueberries and 1/2 a cup or more of sugar depending on your taste.

I let the water come to a nice rolling bowl before adding the blueberries. Once the water begins to take on the color of the berries, that is when I add the sugar and mix well. I do not like the sauce to be creamy, rather, I prefer a few blueberries to still be semi whole. Careful not to burn!

As for the whipped cream, all you need is some heavy whipping cream and some sugar and an electric mixer. Pour as much whipping cream as you deem necessary into the bowl and then whip into a frenzy with the electric mixer, adding sugar as you go and stopping when you have achieved stiff peaks.

So, for those Saturday mornings, when you decide to take it slowly and relax after a long week of classes and extracurricular activities, this is a recipe you will defiantly want to test out.

By: Catherine Adrienne Rose


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