Blueberry Pie Pancake Special
Right now you are wondering if you're reading correctly, blueberry pie pancakes, sounds so good eh? That's the best name I could give this recipe based on the taste. It tastes almost like eating a piece of blueberry pie. Discovering wonderful things is such a treat and even better to enjoy. The other day I made a blueberry pie. I had a large amount of fresh blueberries to use, so many plump and beautiful blueberries. I went to the kitchen mixed up the fruit with all my special pie ingredients and set that aside while I rolled out the dough. Unfortunately once the pie crust was rolled out I discovered my dough was lesser than I hoped. Dang. Instead of a LARGE pie I had to make a small pie. Some of you reading this see this as no big deal but in this house, pie eaters are serious and we make all pies LARGE. Mostly on account of my husband, the master pie devourer. I think he could eat a quarter of a pie without a thought. So, being short on crust I was feeling a little dejected. How could I have miscalculated so poorly? Anyhow I got over it and moved on, because pie unmade can't do anyone good. A small pie was what I made. There were many more blueberries than should been stuffed into that small pie. Even with all that stuffing about a cup remained. They lingered in that mixing bowl all sad and pathetic. Or so I imagined. I wasn't completely set on what to do with those leftover blueberries. I had ideas of stuffing them in those refrigerated crescent rolls, or a small batch of muffins. Something easy. Until I decided they went into the fridge pie mixture and all.
This morning in our early morning breakfast making those blueberries came to mind. Keith was mixing up some pancake batter chattering about our plans for the day. As I grabbed the creamer for my very needed cup of coffee I grabbed those blueberries. When I suggested he add them to the pancakes to make them blueberry he thought I was loony because they looked strange covered in sugar and spices. Turns out that was the BEST idea ever. Keith came up with the name by asking who wanted the "Blueberry pie pancake special" for breakfast.
Basic Pancake Batter
dry ingredients:
1 1/4 cup all purpose flour
3 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
Wet ingredients:
1 egg
1 cup milk (or buttermilk)
2 Tablespoons cooking oil
1 teaspoon vanilla extract
In a small bowl mix dry ingredients together and set aside. In a blender combine the wet ingredients and blend well. Add dry ingredients and blend together until batter forms.
Blueberry Pie Special Mix
1 cup fresh blueberries, washed and dried
1-2 Tablespoons granulated sugar
1 teaspoon all purpose flour
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
2 dashes ground nutmeg
1.) In a small bowl add the sugar, flour, lemon zest and spices and stir to combine. Add blueberries and toss to coat.
2.) Pour batter on hot griddle in the desired pancake size, cooking until bubbles begin to form. Add blueberries one at a time. Cook a moment then flip over and cook until golden brown. For the best results add a few blueberries, too many will cause the pancake to become soggy. We use about 5-10 blueberries* per pancake, and our pancakes are about 4-6 inches in diameter.
*If using wild/lowbush blueberries (then you are truly lucky people) you will need more. If using very large juicy blueberries then use less.
This morning in our early morning breakfast making those blueberries came to mind. Keith was mixing up some pancake batter chattering about our plans for the day. As I grabbed the creamer for my very needed cup of coffee I grabbed those blueberries. When I suggested he add them to the pancakes to make them blueberry he thought I was loony because they looked strange covered in sugar and spices. Turns out that was the BEST idea ever. Keith came up with the name by asking who wanted the "Blueberry pie pancake special" for breakfast.
Basic Pancake Batter
dry ingredients:
1 1/4 cup all purpose flour
3 teaspoons baking powder
1 Tablespoon sugar
1/2 teaspoon salt
Wet ingredients:
1 egg
1 cup milk (or buttermilk)
2 Tablespoons cooking oil
1 teaspoon vanilla extract
In a small bowl mix dry ingredients together and set aside. In a blender combine the wet ingredients and blend well. Add dry ingredients and blend together until batter forms.
Blueberry Pie Special Mix
1 cup fresh blueberries, washed and dried
1-2 Tablespoons granulated sugar
1 teaspoon all purpose flour
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon cinnamon
1/8 teaspoon ground ginger
2 dashes ground nutmeg
1.) In a small bowl add the sugar, flour, lemon zest and spices and stir to combine. Add blueberries and toss to coat.
2.) Pour batter on hot griddle in the desired pancake size, cooking until bubbles begin to form. Add blueberries one at a time. Cook a moment then flip over and cook until golden brown. For the best results add a few blueberries, too many will cause the pancake to become soggy. We use about 5-10 blueberries* per pancake, and our pancakes are about 4-6 inches in diameter.
*If using wild/lowbush blueberries (then you are truly lucky people) you will need more. If using very large juicy blueberries then use less.
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