-- Nothing like Sunday Brunch --

I love Sundays because I somehow associate this day with brunch and who doesn't like the idea of having breakfast for lunch?! I usually go for veggie stuffed omelets with some toast or 'arepas' (Latin American ground corn and cheese patties) on the side. Yesterday, I woke up with a bit of a sweet tooth and decided to use some of the sweet blueberries we bought at the Lincoln Park farmers market the day before. Brunch + sweet tooth + fresh blueberries =

Blueberry Pancakes

1 cup all-purpose flour
1 tablespoon white sugar
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons vegetable oil

1 teaspoon vanilla
1 cup milk

1 egg

1/2 cup blueberries, rinsed and dried

Preheat a large non stick pan over medium-high heat.

Combine the first five dry ingredients. In a separate bowl, beat the eggs, milk, vanilla and oil. Pour mixture into flour mixture and mix with a whisk until smooth.

Add 1/4 cup of batter to the hot pan. Press gently a few blueberries on each pancake (this gives the perfect batter to berry ratio). Cook until you start seeing the edges cook and the batter bubble. Flip and finish cooking.

Serve with fresh berries on top and warm maple syrup.