Blueberry and Pecan Pancakes

The hubby has been home for the holiday break for over two weeks. Today is his last day before he goes back to work to his office tomorrow. He typically eats his breakfast at work - it's a bagel, oatmeal or cereal. I've made us scrambled eggs probably just two or three times since he's been home. This morning, I asked him if he would be interested in blueberry pancakes. He was, so I whipped some up and decided to toss in some chopped pecans too! Wow, these are yummy, but boy, are they FILLING. My hubby has a pretty healthy appetite, but he only had one!  I asked him how he liked the pancakes and he said, "they are good, they are REALLY good!" After over 28 years together, he knows just the right thing to say!

Ingredients:

2 1/2 cups white flour
5 teaspoons baking powder
6 tablespoons white sugar
1 1/2 teaspoons salt
2 large eggs, beaten
1 1/2 cups milk
6 tablespoons canola oil
1 cup blueberries, rinsed and patted dry
1 cup chopped pecans

In a large bowl, put all ingredients except the blueberries and pecans. Using a whisk or large spoon, mix until just combined (a few lumps are okay). Gently fold in the blueberries and pecans with a large spoon. Pour batter onto a large griddle (on the stove) or an electric griddle (spray either with non-stick cooking spray first). This recipe makes six 6-inch pancakes. You can make them smaller if you would like.  Store covered in the fridge.