The blueberries in the store are starting to look so good. They were on sale recently and we bought a bunch.
Sometimes we like to have breakfast for dinner. You know, make all the fantastic breakfast foods that we don’t have time to make (or don’t feel like making) before we go to work in the morning,
Enter Blueberry Pancake. With sidekick, Bacon.
You know how when you stir blueberries into the batter, they break and turn the batter all blue? I didn’t do that. I poured some batter into the pan, then sprinkled blueberries on top. When the batter starts to cook, it puffs up around the berries.
And then, like I said… bacon. The sweet blueberries in soft pancakes alongside the salty crunchy bacon? Fantastic.
The man likes this picture better:
And I think this one is nice. So I figured I’d use them both.
Here’s the basic pancake recipe. Mmm.
You will need:
- 3 cups of flour
- 6 Tablespoons sugar
- 1/4 teaspoon salt
- 2 Tablespoons of baking powder
Mix those together. Add:
- 3 eggs
- 1/3 cup canola or vegetable oil
- enough milk and/or water to make it the right consistency
Pour it into your pan or on your griddle. Wait until it puffs, flip it, and cook the other side. (Just in case someone is reading this who’s never made pancakes before.)
And the next morning, I topped my leftover pancakes with sliced strawberries and a drizzle of honey. Excuse the smear on the fork. I was actually using it to eat with, not just staging a photo with it. hehe.