With Fresh Blueberries & Maple Syrup

Living for most of the year on Lesvos is an incredible experience. But, there are a few things we cannot find - like maple syrup! It was high on our list of things to enjoy when we returned back to the USA and today was the day! I had some fresh organic blueberries on hand so I tossed those into the batter. This recipe makes enough for two - feel free to double or triple for more pancakes (for you or guests)!

Dish Type - Breakfast
Yields - 2 servings (4 large pancakes)

Ingredients:

Dry:

• 1 cup all-purpose flour (or a gluten-free cup for cup blend)

• 2 tablespoons sugar (regular or brown)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/8 tsp cinnamon

Wet:

• 3/4 cup milk (I used soymilk)

• 2 tablespoons apple cider vinegar

• 1 egg

• 2 tablespoons melted butter

Other:

• 1+ cup fresh blueberries

• more butter for the pan or spray oil - I love this avocado spray oil with only air as the other ingredient.

Instructions:

1. Melt butter and let cool slightly. Combine with wet ingredients in small bowl.

2. Whisk dry ingredients in large bowl. Add blueberries and wet mix and stir gently to combine. Set aside.

3. Heat pan over medium high heat, melt butter or use spray oil to coat bottom. Scoop or spoon batter in (I use a cookie scoop for evenly measured portions). Cook until bubbles begin to form on the top, flip and cook until browned evenly on the underside (take a peek)!

4. Plate and top with powdered sugar, maple syrup, butter, and/or more fresh blueberries!