I know, I know… this blog has been active for four-plus years and there are no pancake recipes! Seriously it’s a little embarrassing, which is why I’m excited to share this one today.
The truth is I’m a single gal so the idea of making a big breakfast fit for a family doesn’t normally occur to me. But this morning I woke up craving pancakes. Like, I HAD to have them. So I did, and they were delicious!
I worked with what I had on hand and wasn’t disappointed, even though that meant using unsweetened almond milk with a squeeze of lemon juice in place of milk, buttermilk or even yogurt that you traditionally find in pancakes. And the truth was – it didn’t make a difference!
These pancakes were perfect – fluffy interior with a nice crispy edges. They were hearty and sweet with fresh blueberries and an amazing maple syrup I’ve become obsessed with from Burton’s Maplewood Farm (if you’re in Chicago, they sometimes sell at Green City Market). I also included rolled oats, a trick I learned when helping with a Top Chef cooking event a few years ago.
This recipe makes enough for two, although as long as I’m telling the truth here, I’ll admit that I ate ‘em all.
Here’s the recipe: