My family has been at the beach this whole week on vacation. It is tradition on our vacations that each couple takes a night to cook a meal. So far we have had fillets, fried shrimp, lobster fra diablo, pork stroganoff, and tonight is tacos! All the meals have been amazing. The recipe this week comes from my brother-in-law Joey. He made us these pancakes this week for breakfast and they were delicious! They were the perfect consistency and filled to the brim with fresh blueberries. So if you want an easy and scrumptious breakfast idea try out these pancakes.

JOEY’S BLUEBERRY PANCAKES
-1 CUP FLOUR
-1 TBSP BAKING POWDER
-1/2 TSP BAKING SODA
-2 TBSP VEGETABLE OIL
-3 TBSP SUGAR
-1 CUP MILK
-1 EGG
-1/2 TSP SALT
-CARTON OF FRESH BLUEBERRIES (YOU CAN ALSO SUBSTITUTE BANANAS, STRAWBERRIES OR ANY OTHER FRUIT YOU LIKE)

COMBINE ALL THE DRY INGREDIENTS. ADD MILK, EGG AND OIL. MIX UNTIL SMOOTH. STIR IN BLUEBERRIES. HEAT A NON-STICK PAN OVER MEDIUM HEAT UNTIL WATER BEADS. DO NOT USE OIL. POUR PANCAKE MIXTURE IN 1/4 CUP TO MEASURE OUT PANCAKES. FLIP OVER WHEN TOP IS COVERED WITH BUBBLES AND EDGES LOOK COOKED. SERVE WITH MELTED BUTTER AND SYRUP.