Around here, Saturday morning is pancake morning. This recipe makes the fluffiest, most delicious pancakes I’ve ever had! I usually buy extra blueberries when they’re cheap and keep them in the freezer so we can have blueberry pancakes all year round without costing a fortune. This weekend it’s been so great to have Nik’s mom here; it’s always fun to have guests and tour your own city. We’ve stayed up late, gone out to our favorite restaurant, played board games and most importantly we’ve been eating all together at the table. This is something we don’t get to do often with our schedules always being opposite of each other. I’m so excited that the two of us will be on the same shift when I get back from Mississippi; we’ll get to eat dinner as a family every night!
The other night we drove up Mt. Lemmon to watch the sunset. This is one of our favorite things to do here in Tucson; we are both from very green states with wooded areas so it’s nice to get away from the city and smell the fresh air. Of course we used this opportunity to catch some pictures of Robbie! Check out our photos from our drive below and try out this recipe; there will be more comfort food recipes to come.
- 1 egg
- 1 cup all-purpose flour
- 1 cup milk
- 1 Tbs sugar
- 2 Tbs shortening (melted)
- 1 Tbs baking powder
- 1/2 tsp salt
- Grease a hot griddle. To test the heat, sprinkle a few drops of water on top the griddle; if the drops “dance” around, it’s hot enough.
- Beat egg with whisk until foamy.
- Stir in remaining ingredients.
- Pour about a quarter cup of batter on top the griddle and flip when pancake begins to bubble or slightly dry around the edges.
- Cook on other side until golden brown.