When my daughter wakes up (around 10:30) breakfast doesn’t appeal to her. She would prefer to skip it all together, unless I can give her a reason to want to eat it. For Emily — that means carbs. Breakfast in the form of yogurt and fruit or an omelette??? Pass. Breakfast in the form of waffles, pancakes or French toast? She’s ALL-IN!!!
So, this was Emily’s idea. In fact, she practically insisted on it when I told her I was doing a breakfast post. “No omelettes or frittatas” she said. “You need to make pancakes. Blueberry pancakes.”
That’s Emily-speak for “I want you to make blueberry pancakes for me.”
So, while she slept, (it was only 9:30 after all) I began assembling the batter. It’s a thick one with creamy buttermilk, fresh lemon zest and a little cornmeal for some texture. I added fresh blueberries and started heating up the griddle.
After the pat of butter started to splutter and spit, I ladled on scoops of pancake batter and patiently waited to flip them — looking for those telltale bubbles on top of the batter.
At about this time, Emily shuffled into the kitchen with a big grin on her face. “Pancakes!”
Indeed. The fluffy cakes were lightly browned and oozing purple juice from the ripe berries. We piled some on a plate and topped them with a pat of butter, which quickly slid across the surface and melted down the side of the stack. So much for presentation.
That’s it. Happiness on a plate. I think you’d agree.
- 1 1/2 cups all purpose flour
- 1/2 cup cornmeal
- 1 tablespoon sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 cups buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- zest of one lemon
- 1 cup blueberries
- butter for frying
- Preheat oven to 250 degrees. In a large bowl whisk together the flour, cornmeal, sugar, baking powder and salt. In a medium bowl whisk together the eggs, buttermilk and melted butter. Slowly pour the liquids into the dry ingredients mixing to combine -- don't over mix, some small lumps are ok.
- Heat griddle or nonstick skillet over medium heat. Add a small pat of butter to the griddle and swish it over the surface. Ladle pancakes onto hot griddle in about 1/3 cup increments to make 4" pancakes.
- Cook pancakes 2-3 minutes or until lightly browned on the bottom. Carefully flip with a spatula and cook for an additional 2-3 minutes. Transfer pancakes to a baking sheet and keep them warm in the oven while you finish off the rest of the pancakes