This simple recipe makes just four pancakes. Perfect for two on a slow morning. It’s the breakfast that invites you to linger a little longer. You can pour that second cup of coffee. Savor the stillness.
It reminds me of summer mornings with berry-stained hands. Picking blueberries in the backyard felt like a treasure hunt. Filling a little bowl felt sacred. You added one plunk at a time. Bees hummed nearby and the sun warmed your shoulders.
As the old saying goes, “The blueberries are ripest when the morning is quiet and the picking is slow.”
Here’s a recipe that celebrates the quiet. It highlights the small batch and the sweet moments. It captures the joy of sharing something simple and made with love.
Ingredients:
- ¾ cup milk (or sourdough discard)
- 1 cup all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 egg
- 2 tablespoons melted butter
- 1 cup fresh blueberries
Directions:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and blueberries.
In a separate bowl, whisk the egg, milk (or discard), and melted butter.
Add the wet ingredients to the dry ingredients and stir just until mixed. Do not over mix.
Heat a nonstick skillet over medium heat and melt a small amount of butter to coat the pan.
Pour about ¼ cup of batter per pancake into the skillet.
Cook until bubbles form on the surface and the edges start to set. Flip and cook for another 1–2 minutes until golden and fluffy.
Serve warm with butter and real maple syrup 🫐
The Prayer Porch 