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:
Blueberry Pancakes – serves 2 (makes about six 4-inch pancakes)
3/4 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1 tablespoon sugar
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup unsweetened almond milk or regular milk
1/2 teaspoon lemon juice
1 tablespoon melted unsalted butter, plus more for cooking (I like to melt the butter in the pan I’m going to use for the pancakes so that it’s already greased)
2/3 cup fresh blueberries
Combine the flour, oats, sugar, baking powder, baking soda and salt in medium bowl.
In a small bowl whisk together the milk, lemon juice, egg and melted butter. Pour the liquid mixture into the dry ingredients and stir gently with a wooden spoon or spatula until just combined (lumps are good!). Let sit for 10 minutes. Stir in the blueberries just before cooking.
Heat a small pat of butter (about 1/2 to 1 teaspoon for three pancakes) in a saute pan or griddle over medium heat. Add 1/4 cup pancake batter to the pan and cook until the bottom is crisp, the edges are golden and there are bubbles showing on the uncooked side of the pancake, about 3 minutes. Use a flat spatula to flip the pancakes and cook on the other side until crisp, about 2 to 3 minutes. Remove from the pan and serve with maple syrup.