Blueberry Pancakes

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Title 1

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1

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2

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3

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4

[{"selector":"#anim-23a1a1ea-b150-4be5-bf87-739563030533","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-796770ff-2ca2-416b-be80-380686c18d0f","keyframes":{"transform":["translate3d(114.73355%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat a skillet or griddle to low-medium heat (275 degrees F) and coat it with oil. Use a measuring cup to pour the batter onto the heated, coated griddle. Cook each pancake until the bottom is golden brown and bubbles begin to pop on the top. Flip them over and cook the other side. Serve and enjoy hot with butter and syrup! Grab the Recipe

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Blueberry Pancakes

Sweet & Fluffy!

Title 1

Ingredients:

1

2

Beat the egg until frothy in a separate bowl and then mix in the oil and milk.

3

Pour the wet ingredients into the dry ingredients, being careful to gently mix until just combined. Allow the batter to rest. Fold in the blueberries gently with a rubber spatula.

4

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