Cheap Recipe: Cinnamon-Blueberry Pancakes

31 Aug

For a printable version of this recipe and complete ingredient listing, click here.

Make the most of blueberry season with this decadent breakfast!

Make the most of blueberry season with this decadent breakfast!

These are a summer favorite around my house on weekends when the breakfast hour tends to bleed into lunchtime before we realize we haven’t eaten all morning. Plus, they’re one of the only ways I can get my toddler to eat fruit, so I try to cram them into the breakfast lineup as often as possible. :)This is a variation of my mom’s wonderful Buttermilk Pancake recipe, which I will also include in the Printable Recipes page. It’s best to use a large (4-cup or bigger) measuring cup to do your mixing in, because the buttermilk isn’t really a pre-determined amount. (You’ll see what I mean below.) A giant, clear measuring cup is perfect for making batter in.

Look at those ripe beauties...

Look at those ripe beauties...

Start by spraying a skillet with nonstick cooking spray and heating over medium heat. Fill a large measuring cup with 2 cups all-purpose flour. Add 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon baking powder and 1/2 teaspoon baking soda♥.

Chef’s note: If you are substituting milk for buttermilk, simply omit the baking soda and increase baking powder amount to 1-1/2 teaspoons. OR, you can create your own buttermilk by adding 1 tablespoon lemon juice or white vinegar per 1 cup of regular milk and letting it sit for several minutes before using. In such case, you would use the original amounts of baking powder and baking soda in the recipe.

Mix in 1 teaspoon ground cinnamon. Man, you would not believe the difference that cinnamon makes when it combines

Just a spoonful of cinnamon makes SO much difference.

Just a spoonful of cinnamon makes SO much difference.

with the flavor of the blueberries–delicious!!

Stir dry ingredients together. (Sometimes I do all parts leading up to this the night before in a large ziploc bag and leave it on the counter to persuade me to make the pancakes the next morning when I get up groggy!)

Break an egg into the flour mixture (but don’t stir yet!); add 1 tablespoon cooking oil and 1 teaspoon vanilla extract (optional).

DON'T STIR YET!!!

DON'T STIR YET!!! Wait until the buttermilk goes in!

Pour buttermilk over the mixture until the mixture in the measuring cup reaches the 4-cup mark. NOW STIR. If the mixture is too thick, add more buttermilk until it reaches the 4-cup mark again. (It will go down some after you add it the first time). You want a generally drippy-but-not-too-thin consistency. It’s not an exact science. If the first pancake you make sits too high or looks too thick, just add more milk to the batter and stir again.

I generally make one small “sacrificial lamb” of a pancake before starting in, simply because the first one always comes out kind of ugly due to the fact that the nonstick spray oil in the pan hasn’t smeared around yet and the heat in the pan often isn’t even yet. My dog likes when I make the sacrificial pancake. 🙂

Okay--NOW stir!

Okay--NOW stir!

Pour batter into the skillet in a spiraling motion to form the first pancake. (If you have a

(Sigh.) I love my batter dispenser.

(Sigh.) I love my batter dispenser.

 pancake batter dispenser, you know how lucky you are. If not, you can use the same measuring cup you mixed in to pour the batter into the skillet.)

Immediately after pouring, drop a handful of blueberries around the pancake. As the pancake cooks, they will soak down into the center of the batter.

I make a baby pancake to soak up all the "ugly" before I start making real ones.

I make a baby pancake to soak up all the "ugly" before I start making real ones.

Let the batter sit on the skillet as tiny bubbles begin to rise to the surface of the pancake. Initially, the bubbles will pop and then become reabsorbed by the batter and fill in. Once the holes begin to remain open after popping, it’s time to flip the pancake.

Once both sides are golden-brown, the pancake is done. Remove it carefully with a

I just randomly scatter some berries around.

I just randomly scatter some berries around.

 spatula and pour the next round of batter.

Serve with butter and blueberry syrup. If your discount store doesn’t carry blueberry syrup, you can always use either microwaved blackberry jam (this is yummy) or heated pie filling (Cracker Barrel serves their pancakes with various kinds of warm fruit pie filling on the top with whipped cream).

IMG_3902
I also made a pretty goofy-looking smiley-faced version of a pancake for my son, Jamie. He thought it was pretty good. Hubby said it looked terrifying. You be the judge:
I hope my son doesn't have nightmares about the scary pancake I made him...

I hope my son doesn't have nightmares about the scary pancake I made him...

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3 Responses to “Cheap Recipe: Cinnamon-Blueberry Pancakes”

  1. redforkhippie September 12, 2009 at 5:31 PM #

    They look lovely, but I could never look my bees in the eye again if I bought conventionally farmed blueberries (they’re often treated with neonicotinoids, which are linked to CCD). I imagine frozen blackberries thawed overnight with sugar would stand in nicely, though.

Trackbacks/Pingbacks

  1. Five Steps for Choosing the Best Recipe to Use (Online) « The Red Kitchen Project - September 8, 2010

    […] And for this specific example, I can assure you, the best recipe for blueberry pancakes is actually here. So you know. How’s that for […]

  2. The Red Kitchen Project » Blog Archive » Five Steps for Choosing Online Recipes–A Tutorial - February 10, 2011

    […] And for this specific example, I can assure you, the best recipe for blueberry pancakes is actually here. So you know. How’s that for […]

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