Tuesday, March 3, 2009


Saturday morning breakfasts are always fun. It's such a nice change from cold or hot cereal or the quick scrambled egg. Last Saturday I made chocolate chip pancakes and some blueberry pancakes. I made extra to freeze for quick breakfasts and lunches.
Pretty straight forward recipe

1 cup flour (you can sub part whole wheat)
2 tablespoons cornmeal
1 tablespoon sugar- I don't bother with the sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon (a whole teaspoon for the chocolate chip pancakes)

1 beaten egg
1 cup buttermilk
2 tablespoons butter melted

1 cup fresh or frozen blueberries or 1 cup chocolate chips

Combine dry ingredients and mix well. Combine the wet ingredients. Add wet ingredients all at once to the dry ingredients stir to incorporate batter will be a little lumpy. Don't over mix. Fold in either the blueberries or chocolate chips.
Cook each pancake on a lightly greased griddle or in a pan. use a scant 1/4 cup per pancake. Cook over medium heat, once the edges get a little dry and there are bubbles on the surface flip the pancakes and cook the other side.

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