Blueberry Orange Cinnamon Pancakes

Preheat oven to 250 F.

Add all of the dry ingredients into a large bowl (Bisquick, sugar, baking powder, salt, and cinnamon) and whisk to combine.

Add milk, eggs, orange juice and vanilla extract. Whisk well until completely mixed and almost smooth.

Add orange zest, stir to combine.

Heat a griddle pan or a non-stick frying pan to medium low heat. When the pan is hot, lightly grease it with butter or non-stick baking spray. Pour or spoon the batter into the pan, making medium-sized circles of batter.

Smaller is better; these pancakes are filling and a little richer than regular pancakes, thanks to the fruit and the seasonings. Also, the blueberries make the pancakes harder to flip, especially if the pancakes are too much bigger than your spatula.

Immediately as the batter is poured, sprinkle 6 to 8 blueberries onto the top of the pancake.

Cook until the bottom is golden brown. At this point the pancake should come easily off the bottom of the pan. Undercooked batter won’t allow the spatula to slide under the pancake easily. Flip the pancake (carefully!) and cook the fruit side.

The berries just get hot enough to pop, but they still have that nice fresh flavor too them.

As pancakes get done, set them on an oven-proof dish and place the dish in your (preheated) oven. You can stack them up and they do not need to be covered. This will keep them toasty until you are ready to serve.

Repeat until you are out of batter.

Makes 8 to 10 pancakes, medium sized. Serve with eggs and a slice of peppered, thick-cut bacon. The spice of the bacon helps balance out the sweetness of the pancakes. This recipe will easily feed four people as an accompaniment to bacon and eggs (or sausage or ham or whatever you like).

Enjoy!