- In a medium size bowl, mix the dry ingredients with a wire whisk until combined.
- In another medium size bowl, lightly beat the eggs with a wire whisk. Add the milk and butter and whisk to combine.
- Pour the wet ingredients into the dry and stir with a wooden spoon just until mixed. You will have a few small lumps – that’s ok.
- Heat a skillet or a griddle to medium. If using a skillet, you’ll probably want to put a bit of butter in the pan to prevent the pancakes from sticking.
- Pour the batter into the pan or griddle to make whatever size pancakes you want.
- If you are adding blueberries or chocolate chips, this is the time. Sprinkle fresh or frozen blueberries or mini-chocolate chips over the pancakes as they cook.
- When the tops of the pancakes are covered in small bubbles and the sides look set, they are ready to flip.
- Pancakes are done when both sides are golden brown and the batter looks set. If you’ve added frozen blueberries, it will take a bit longer than normal to cook the second side. I usually cut into one slightly to make sure the center is cooked.
- Flip onto a tray and serve with butter, honey, syrup or jam.