Children of all ages (including me) love pancakes. In general, I am a purist. I like them plain with (dare I reveal?) pancake syrup (and not real maple syrup). I think my kids like them that way also. But if your children are more adventurous, you can sneak in some blueberries. The pancakes look beautiful and you’ve added a nutritional component. Or, you can forget about nutrition and sneak in some chocolate chips (in the same quantities as the blueberries) instead. I confess to using a mix in times of desperation but here’s a delicious homemade version.

1-3/4 cups flour
2 tablespoons sugar
1 teaspoon baking power
½ teaspoon baking soda
¼ teaspoon nutmeg
2 eggs
1 cup milk
1 cup sour cream
¼ cup melted butter
½ teaspoon vanilla
1-1/2 cups fresh or frozen blueberries (optional)

Stir together all the dry ingredients. Whisk together the eggs, milk, sour cream, melted butter and vanilla. Make a well in the dry ingredients and pour in the liquid. Whisk together until just blended. Gently fold in blueberries (or chocolate chips!), if using. Melt margarine in a large heavy skillet over medium heat. For each pancake, ladle about 1/4 cup of batter onto the hot skillet. Cook the pancakes for about 1-1/2 minutes on the first side or until you see bubbles form. Then flip and cook them about half as long, until the second side is golden brown. Serve immediately. Save the best for yourself!

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