Blueberry Pecan Pancakes

A Sunday morning tradition in our home, these light and fluffy pancakes just melt in your mouth. You will never buy pre made pancake mix again, that's how easy this recipe is. Mmmmm I'm off to go indulge!

Ingredients

1 1/2 cups of all purpose flour

2 1/2 tsp. baking powder

1 tsp. salt

3 Tbs. sugar

1 cup milk

3 eggs

1 Tbs. of good vanilla

4 Tbs. salted butter, melted and cooled

2 hand fulls of fresh blueberries

1 cup of pecan halves, toasted

Directions

Sift the flour, baking powder, salt and sugar into a bowl. Put milk, eggs, vanilla, and cooled melted butter into a mixer, I use a KitchenAid. Mix well. Add the sifted dry ingredients and mix gently. Do not over mix, mixture will be lumpy. Then fold in by hand 2 handfuls of fresh blueberries.

Heat skillet to med/high. Toast your pecans until fragrant. Transfer nuts to a separate bowl. Turn down skillet to med heat. Using a ladle scoop batter into the skillet cook for 1 min until bubbles start to form on the surface and the underside is golden brown. Flip the pancake over and finish cooking. Transfer to plate, butter each individual pancake. Top with toasted pecans, syrup and fresh blueberries. Serves 3 with a stack 4 medium pancakes each.

Enjoy!