Ben's Galley Classic Blueberry Pancakes: Breakfast Comfort at Sea

The galley advantage: Uses ingredients that store well on boats, scales up easily for large crews, and frozen blueberries work just as well as fresh.

Ingredients (Serves 8-10)

• 3 cups all-purpose flour

• 3 tablespoons granulated sugar

• 2 tablespoons baking powder

• 1 teaspoon salt

• 3 large eggs

• 2½ cups whole milk

• ¼ cup melted butter

• 1 teaspoon vanilla extract

• 1½ cups fresh or frozen blueberries

• Butter or oil for cooking

Instructions

1. Mix dry ingredients: Whisk flour, sugar, baking powder, and salt in a large bowl.

2. Combine wet ingredients: In another bowl, beat eggs, then add milk, melted butter, and vanilla.

3. Combine gently: Pour wet ingredients into dry and stir just until combined - lumps are okay!

4. Add blueberries: Gently fold in blueberries, being careful not to overmix.

5. Cook: Heat griddle or large pan over medium heat. Pour ¼ cup batter per pancake. Cook until bubbles form and edges look set, then flip.

6. Serve hot: Stack and serve blueberry pancakes immediately with butter, syrup, and extra blueberries.

Chef's Tips

• Don't overmix - lumpy batter = fluffy pancakes

• Frozen blueberries work great - don't thaw them first, use straight from frozen

• Toss berries in flour - prevents them from sinking to the bottom

• Medium heat prevents burning while ensuring they cook through

• Keep warm in a 200°F oven if making large batches

• Fresh vs. frozen - both work equally well, frozen are more consistent year-round