Normally I stick with a light breakfast – fruit and yogurt, fruit smoothie, oatmeal, etc. But on Sundays we go a bit overboard. My husband loves to cook big breakfasts. Sometimes I even get to put in an order. So today I asked for his out-of-this-world blueberry pancakes. They are so good. One is enough for a normal person but you could eat two if you really want to get stuffed.
He uses fresh blueberries which really makes them special. And cooks them one at a time on the ancient griddle he inherited from his father. Probably at least eighty years old and seasoned just right. Yes, I’ve got another griddle, and yes, this takes a lot of time, but it’s his show so this is what he does.
My husband insists on real maple syrup but I’m a product of my childhood and like the cheap stuff made with all those things we’re not supposed to eat these days. Left over pancakes are frozen on a cookie sheet and then put in a bag for future breakfasts. The recipe below makes about fifteen large pancakes.
By the way, for you bacon lovers out there, if you’re not cooking your bacon in the oven, you are really missing the show. Perfect every time and not greasy at all.
Here’s the recipe (adapted from Pete’s Scratch Pancakes.)
2 cups flour
3 tablespoons sugar
½ teaspoon salt
1 tablespoon baking powder
2 eggs, beaten separately before adding
¼ cup melted butter
1 ¾ cup milk
1 teaspoon vanilla
couple of generous shakes cinnamon
1 cup blueberries
Mix the dry items first.
Combine the eggs and melted butter to the milk and slowly stir into the flour mixture.
Add the vanilla, cinnamon and berries.
Heat the griddle to325 F or the pan to medium high let sit at least 10 minutes while heating the griddle or pan.
Preheat oven to about 380.
Arrange bacon strips on rack on cookie sheet with sides. (otherwise the grease will run all over the place. )
Cook until desired crispiness.
When you’re done, there will be a lot of grease in the pan. You can either carefully pour this off into a container or put it in the fridge to harden, then scrape it off.