What’s better than pancakes on a Saturday morning? I can’t think of many things that depict my childhood as much as a big breakfast on Saturday’s. Most of the time I had a friend spend the night, we’d sit at the butcher block and watch mom make beignets or my favorite, chocolate chip pancakes– with too much syrup. I think one day I am going to make a syrup with chocolate in it somehow. I think that would be my ideal breakfast. Chocolate chip pancakes with chocolate syrup. I love anything and everything chocolate, ask my Ben and Jerry’s partner, Bowen. I order a chocolate brownie, with chocolate therapy ice cream, and chocolate syrup, finish the whole thing and can usually wake up wanting a chocolate chip cookie–Nutella toast usually satisfies instead. At the beach though, mom made blueberry pancakes for breakfast, that were equally delicious. Here’s a recipe from Crepes of Wrath, an adorable blog I have been reading for a while. She uses the freshest ingredients and her dishes always look delectable.M
The Best Blueberry Pancakes
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Total Prep and Cooking Time: 30 minutes
Yield: 15-18 large pancakes (serves 5-6)
2 1/4 cups all-purpose flour
3 tablespoons sugar
4 heaping teaspoons baking powder
1 teaspoon kosher salt
2 egg yolks
2 egg whites
2 cups milk (if you have buttermilk, great, but I just used 2% milk)
3 teaspoons vanilla extract
1/4 cup olive oil (or vegetable oil, but I liked using the olive oil)
1/2 teaspoon lemon zest
2/3 cup blueberries, plus more for garnish
1 tablespoon all-purpose flour, for the blueberries
1. Combine your 2 1/4 cups of all-purpose flour, sugar, baking powder, and salt in a large bowl and set aside. Separate your egg yolks and egg whites. In a medium bowl, whisk together the egg yolks, milk, vanilla, olive oil, and lemon zest. In a small bowl, whisk the egg whites until foamy, about 5 minutes, then fold them into the egg yolk mixture. Whisk the wet mixture into the dry mixture quickly, until just combined. Toss your 2/3 cup of blueberries in 1 tablespoon of flour, and add them to the batter. Fold to combine.
2. Preheat your oven to 250 degrees F and line a large baking sheet with a clean cotton cloth. Place about a teaspoon of olive oil in your pan, then heat over medium-high. Use a paper towel to wipe the oil around the surface of the pan, so that there is a very thin layer of oil without being any large pools of it in the pan. Pour about 1/4 cup of batter for each pancake. Sprinkle a few more blueberries onto each pancake, if you like, for an even layer, and cook until bubbling, then flip, and cook for another 2 minutes or so, until cooked through. The blueberries might spurt some juice out as they cook, but don’t worry about that.
3. Place each cooked pancake onto your baking sheet, and when the sheet is full, fold the towel over the pancakes and put them in the oven to keep warm. Keep cooking until you have used all of your batter. Serve with lots of maple syrup and a little butter, if desired.
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