I don't know about your family, but in this house weekends are for big sit-down breakfasts. Pancakes are a favorite around here, and I'm not talking about the just add water box mixes (although there is absolutely nothing wrong with using them!). I love making my pancakes from scratch, and it's something Alexis can help with.

This recipe makes about medium-sized eight pancakes. You can make these sans blueberries or sub in some other type of fruit if you don't like blueberries. You can also use fresh blueberries. I just happen to think the frozen ones taste better. Also, we use Lactaid instead of regular milk but that shouldn't make a difference.

1. Heat your griddle to 200 degrees.

2. Measure your dry ingredients into a medium-large size mixing bowl.

3. Add the egg and milk. Stir until lump free. Note: if your batter comes out too thick, add a little more milk.

4. Mix a handful or two blueberries into the batter. This will create a pretty marbled look.

5. Using a small soup ladle, spoon your batter onto the griddle. Cook on first side about five minutes, then flip and cook on other side.

6. Serve with butter and syrup (or whipped cream and more blueberries if you're feeling fancy).