Homemade Pancakes with Blueberry

INSTANT POT

1. In a large bowl, mix together the flour, sugar, baking powder and salt.
2. In a small bowl, beat the eggs and then add the milk and butter.
3. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
4. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
5. Gently fold in the blueberries.
6. Divide the mixture equally into the silicone tray. Each should be about 3/4 of the way full.
7. Cover the silicone tray with a paper towel followed by foil. The foil should wrap around the edges to ensure no condensation seeps in.
8. Add 1.5 cups of water to the Instant Pot.
9. Add the metal trivet that came with the Instant Pot to the bottom.
10. Place the foil covered silicone tray on top of the trivet.
11. Place the lid on top with the valve in the sealed position.
12. Press the "cake" setting button and set for 5 minutes.
13. NPR for 2-3 minutes and then QR.
14. Remove the silicone tray from the Instant Pot and turn out on a flat surface. To help with removal, press the flat part on the bottom of the trays vs squeezing the sides.
15. Serve with butter, maple syrup and more blueberries and enjoy immediately!

STOVETOP/GRIDDLE

1. Pre-heat a griddle or non-stick large skillet to medium-low heat.
2. In a large bowl, mix together the flour, sugar, baking powder and salt.
3. In a small bowl, beat the eggs and then add the milk and butter.
4. OPTIONAL: Add 1-2 tablespoons of maple syrup to the wet mixture.
5. Gently add the wet mixture to the dry mixture and stir until just combined (there will be lumps).
6. Gently fold in the blueberries.
7. When griddle is fully heated (don't use it too early!) ladle a scoopful of batter onto the griddle or skillet. Adjust for your size preference.
8. When the pancake is browned on the bottom and bubbles rise to the surface, flip and cook until the second side is lightly browned.