(Jonathan Wiggs/Globe Staff, food styling by Sheryl Julian)
Makes 10 This amount uses half the pancake mix. To make blueberry pancakes, add 2 cups frozen wild blueberries to this batter. Serve with maple syrup, preserves, or confectioners’ sugar.
| 1 1/2 | cups pancake mix (see recipe) |
| 1 | cup water |
| 1 | egg |
| 2 | tablespoons canola oil |
| 1/2 | teaspoon vanilla extract |
| 2 | tablespoons butter, or more if needed |
| Maple syrup, confectioners’ sugar, or preserves (for serving) |
2. In a large nonstick skillet, heat 1 tablespoon of butter. When it begins to bubble, use a 1/4-cup measure to ladle 3 mounds of batter in the pan. Cook for 2 minutes or until the undersides are brown. Flip the pancakes over and cook an additional 1 minute.
3. Transfer pancakes to a warm plate. Repeat with remaining batter, adding butter to the pan when necessary. Stack the pancakes and sprinkle with syrup or confectioners’ sugar, or add a spoonful of preserves. Debra Samuels
© Copyright 2009 Globe Newspaper Company.
