Blueberry Pancakes 6.16 Bridesmaid's Revisited
“He’s on a juice fast.” “Why?” “Wanted to clean out the pipes, refocus the arteries. I want to get the healthy glow of someone who consistently goes to the gym...without having to go to the gym of course.” “Of course. You look positively radiant.” “You want eggs?” “Eggs...” “Er, scrambled. And a couple of pancakes please.” “Blueberry pancakes. Blueberry pancakes!” “Kirk, eat something!”
Ingredients:
For the pancakes:
1 ¼ cup milk
2 eggs
2 tbsp sugar
½ tsp vanilla
3 tbsp melted butter
1 ¾ cup all-purpose flour
¼ tsp salt
1 tbsp baking powder
⅔ cup blueberries
For the blueberry sauce:
1 cup blueberries
½ cup granulated sugar
2 tbsp water
½ tbsp lemon juice
Fort the blueberry cream cheese*:
6 oz plain cream cheese, softened
2 tbsp blueberry sauce (see above)
*You can also use store-bought blueberry cream cheese.
Directions:
In a large bowl, mix together the milk, eggs, sugar, vanilla, and melted butter until fully combined.
Mix in the flour, salt, and baking powder. Stir together until fully combined. Some lumps are okay.
Gently fold in the blueberries until well-incorporated.
Turn on an electric griddle to 300 degrees F or place a large skillet over medium heat.
Melt a teaspoon of butter or canola oil so the pancakes don’t stick.
Pour about ¼ cup of the pancake batter. You can work in batches or one at a time, depending on the size of your skillet or griddle.
Allow the pancake to cook for about 2-3 minutes on each side. When small bubbles have formed on the uncooked side, it’s time to flip the pancake.
While you’re cooking the rest of the pancakes, keep the finished ones warm under foil or in the oven set to the warming setting.
Make the blueberry sauce by combining all the ingredients in a medium saucepan and placing over high heat. Once some of the berries begin to burst, remove from heat.
Combine 2 tbsp of the blueberry sauce to the softened cream cheese.
Top the pancakes with the cream cheese and sauce.
I’m excited to share my blueberry pancake recipe with you because it’s a little more special than your typical blueberries. I added a blueberry cream cheese and blueberry sauce to my stack, just to really take the blueberry flavor to the next level. And don’t worry, I’m not like Michel and count my blueberries. I say, add as many as you like!
Happy Cooking from the Hollow!
If you missed what I made last episode, catch up here!
