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!
Blueberry Pecan Pancakes
Ingredients
Pancake batter for 16-20 medium-sized pancakes (THIS is a perfect recipe)
¼ cup pecans, crushed
1 cup blueberries, fresh or frozen and thawed.
3T brown sugar
½ teaspoon cinnamon
Make pancake batter from scratch or according to package directions. Crush pecans first chopping and then crush with mortar and pestal or using the bottom of a heavy mug. After batter is mixed, gently fold in pecans, blueberries and brown sugar.
Spray cooking surface with cooking oil. Preheat griddle to 325º. If using a frying pan on the stove, heat pan over medium high to high heat and turn it down to medium once the pan is hot. Ladle batter onto to griddle. Turn pancakes when bubbles have formed across the top surface and bottoms are golden brown. Cook an additional 1-2 minutes on the second side.
16-20 medium pancakes.
For more blueberry recipes, check out Tammy’s Recipes’ in-season swap.
Yummeeee!! 🙂
It’s easy to make your ain healthy and flossy homemade Denny’s battercakes with this easy-to-follow Denny’s hot cake formula with healthy ingredients, such as Whole Meal Flour and Canola, served with a dollop of cream cheese and everlasting maple syrup or dear , or create your ain healthy hotcake toppings.
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Love the idea of the pecans for a health factor and some crunch. The pics look awesome too! There is something really nice about seeing some crisp photos showing the way. I always leaned towards cookbooks with pictures. Thanks!
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I Gotta try pancakes now. Have been craving for ages.