These sweet and tart pancakes will make your taste buds happy any day of the week!
A couple weeks ago my husband and I got to go blueberry picking at a church friend's house. He has 16 (I think) blueberry bushes. The set up is lovely. The bushes are in an enclosed space, to keep the majority of the critters away, and they are tended to everyday! There were big bushes, small bushes, and every size in between. AND THE BERRIES. Oh me! I had no idea there were so many differences in berries! Some bushes produce plump, juicy, sweet berries... while others produce a smaller tart berry. Picking is so pleasant. Just barely rolling a berry between your fingers is about all you have to do to get them off the branches.
A huge difference from the wild blackberry bushes in my yard. Ouch the thorns!!
So when it was all said and done we probably had over a gallon of berries from an hour and a half of picking.
We froze 3 bags worth of berries, PLUS had a huge glass bowl worth of berries. Now... what to do... what to do...
PANCAKESSSSSSSSSSSSS!!!
Yes. Oh yes.
Who doesn't love these flat little cakes? I know I sure do. But I'm always searching for more with pancakes. I get bored easily with food. I can't just have a plain pancake with syrup. Nope. Gotta have chocolate chips, toasted sweet pecan syrup, homemade whipped cream, nothing plain or "boring."
So when I have fresh blueberries, you know I'm going to step-up my pancake game.
Remember the wild blackberries I mentioned... yeah gonna throw those in here too. And how about some almonds for crunch? Yeah, yeah... Hummm we could throw some homemade whipped cream on top to be even more crazy... Yep. Let's DO THIS!!
Ingredients:
·
1 cup Bisquick (or make a homemade base)
·
1 egg
·
½ cup almond milk (or whatever you have)
·
½ tsp baking powder
·
Cinnamon to taste (I like a lot!)
·
¼ sliced almonds, and more to garnish
·
½ cup blueberries
·
¼ cup blackberries
·
Toppings: whipped cream, syrup, butter, powdered
sugar, etc.
Directions:
Measure out Bisquick into a large mixing bowl. Mix in next
four ingredients (egg, almond milk, baking powder, and cinnamon) and mix until combined.
If it’s not coming together add in more almond milk until it reaches a pourable
consistency. Fold in sliced almonds.
On med-high heat butter a large skillet or griddle, pour
about ¼ cup batter onto griddle for small pancakes. Place your berries on top
while the bottom side is cooking. When bubbles start forming at the edges,
carefully flip your pancake over. If it doesn’t move easily under your spatula
wait a little while longer until it does. Cook on the other side until done.
I place my pancakes in a toaster oven (set to warm) while I
finish using the remaining batter.
Plate pancakes and top with your favorite toppings. Whipped cream with extra berries and nuts
makes an amazing topping.
Since my husband and I couldn't consume all these pancakes on our own, we froze the leftovers. When you are ready to eat, warm them in a microwave or toaster. They are still yummy, delicious, and perfect for a quick breakfast :)
Enjoy!!! These are so delicious!
Thanks for stopping by,
Mrs Crafty Cook
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