I tried mixing up a batch of just-like-Mom’s blueberry pancakes last week. After burning the first plate and chucking it in the trash, I realized I really should have paid closer attention to Mom’s cooking in the kitchen as a 5-year-old instead of banging on pots and pans with a wooden spoon…
But I was just too picky of an eater! The moment that Mom flipped my plain pancakes onto my plate, I’d smother them in syrup and happily munch away, completely ignoring Mom as she stirred fresh blueberries into the remaining batter. (I hated things mixed into my pancakes. No fruit, no nuts, no oats… Well, I might’ve been okay with chocolate chips or sprinkles.)
In last week’s sad little breakfast, the plump blueberries poked out of the batter like giant purple boulders. They weren’t nestled cozily into the pancakes like in Mom’s traditional version… Mine reminded me of my old baby-sitter-slash-second-mother’s heavy cakes instead, but I’ll save that recipe for another day!
Yet the flavors were all there in my second batch, despite the pancakes’ flat appearance. I’m sure that adding a little extra flour and baking powder would solve that problem, but for now I’ll eat them just the way they are—skinny and delicious!