It’s Wednesday, and I’m having a hard time grasping the concept that I have two full days of work ahead of me before the weekend. Two. Full. Days. Granted, I work from this very seat I’m sitting in now and much of it is done before I shower or change out of my pajamas. With Kola Nut having his last day of preschool Tuesday, the list of possible reasons for showering before 2:00 pm was just slashed in half. Still, I work. What do you do when Hump Day’s “hump” seems more like a mountain than bump? Talk about pancakes.
Pancakes are an ultimate comfort food. A pile of pancakes, a pad of butter, a sloppy mess of maple syrup – it doesn’t get much better than that. For this, you can use a homemade pancake batter or just grab your favorite variety off the shelf at the supermarket. However, I’m not a fan of the “just add water” pancake mixes. I like to add milk and crack eggs. We have our own recipe, but this happens to be a box of Hungry Jack.
It’s the addition of crushed pecans, whole blueberries, brown sugar and cinnamon that make these pancakes more than your classic buttermilk.
We spray our grill down only for the first round to prep it. Does it really help? You decide. You can use whatever greasing agent you prefer.
Mmm…12 giant blueberries in one pancake!
Watch your pancakes until these bubbles cover the top. Then flip to the next side.
Golden brown deliciousness is on the way.
I’m just going to start eating and close my eyes, forgetting all about this thing called hump day.
Friday will be here soon.
TIP: Make two times as many as you’re going to eat and package them up and freeze them. They will reheat in the microwave after approximately a minute, and you’ll have a hot breakfast of pancakes any day of the week!
For more blueberry recipes, check out Tammy’s Recipes’ in-season swap.