Christmas morning blueberry pancakes

To make blueberry pancakes from scratch, start by whisking together an egg, granulated sugar, vanilla extract, melted butter, and vegetable oil in a large bowl. In a separate bowl, sift self-rising flour and gradually stir in milk until you achieve a thick but pourable batter. Gently fold in thawed frozen blueberries and their juice, then cook the pancakes on a greased skillet over medium heat until golden brown.

Yes, you can make gluten-free blueberry pancakes by substituting self-rising flour with a gluten-free flour blend. Make sure to check that the blend includes a leavening agent, or add baking powder if necessary. Adjust the milk as needed for the desired batter consistency.

To store leftover blueberry pancakes, allow them to cool completely, then stack them with parchment paper in between each pancake to prevent sticking. Place them in an airtight container and refrigerate for up to 3 days. You can also freeze them for longer storage; just make sure to wrap them tightly in plastic wrap and then place them in a freezer bag.

Christmas morning blueberry pancakes pair wonderfully with maple syrup, whipped cream, and a sprinkle of powdered sugar for a festive touch. You can also add fresh mint leaves for garnish or serve them with a side of crispy bacon or sausage for a savory contrast.

Yes, you can substitute fresh blueberries for frozen ones in this pancake recipe. Just be sure to wash and dry them thoroughly before folding them into the batter. Fresh blueberries may not release as much juice as frozen ones, but they will still add delicious flavor and texture to your pancakes.