One of my favorite things about being married is sleeping in Saturday mornings, waking up slowly, and then making a warm, hearty breakfast…
Confession: My husband is our breakfast chef. I tend to do most of the other cooking, so he makes breakfast. It’s a fantastic tradeoff. He has mastered scrambled eggs. He is the king of pancakes (as long as you keep him away from the wheat germ). He knows how to fry bacon until it’s perfectly crisp without burning it. In fact, the only breakfast food I make is french toast.
This morning he treated me to blueberry pancakes and scrambled eggs. My contribution was a simple blueberry syrup. The end result was delicious – hitting on all the flavors of the palate.
What are you favorite breakfast foods? What is your ideal Saturday morning?
2 T vegetable oil
1 cup buttermilk
1 t baking soda
1/4 t salt
1/3 cup whole wheat flour
2/3 cup white flour
1/2 small package fresh blueberries (optional)
Heat griddle over medium heat. Meanwhile combine ingredients into a large mixing bowl until well mixed. When pan is hot, add 1/2 cup batter to form pancake. When the top has begun to bubble and looks slightly dry on top, flip over. Repeat until batter is gone. To keep pancakes warm, heat oven to 175 F and place pancakes on an oven safe plate.
1 cup water
1/3 cup sugar
1/2 small package fresh blueberries
1 T cornstarch
In a small saucepan, combine 2/3 amount of blueberries with water and sugar. Boil, then reduce heat to medium low. Once blueberries have popped, add cornstarch while whisking briskly. Cook until thickened. Sieve then return syrup to heat. Add remaining blueberries and cook until hot.
Serve pancakes with hot syrup and enjoy!