1 ½ cups all-purpose flour
3 ½ teaspoons baking powder
1 teaspoon salt
1 ½ tablespoon sugar
1 ½ cups milk
2 teaspoons vanilla
3 tablespoons melted butter
1 cup of fresh blueberries (estimated)
1. Sift together the flour, baking powder, salt and sugar in a bowl. If you don’t have a sifter or are lazy, just stir vigorously with a fork. Add the milk, egg, vanilla and melted butter. Mix until smooth. Add in enough blueberries to spread evenly through the batter.
2. Heat a frying pan over medium high heat and melt some butter to cover bottom of pan. Scoop the batter onto the hot pan using a ¼ size measuring cup for each pancake. Brown on both sides and serve hot. (Easier said than done, right? That's why this is The Cheap Host's recipe.)
3. You can crush up some blueberries to add to your syrup, too, but this is very messy. Whether or not you do that, heat up your syrup (that's right, you can buy some without high fructose corn syrup!) in the microwave. This thins it out, so you use less (good for saving money and saving your pants size), and it also makes eating pancakes more exciting (at least, to The Frugal Hostess).