Wow. Another snowy Sunday. I wish I could say I’m surprised, but I think all DC-area residents are now veteran blizzard weatherers (look ma, I just created a new word!), and are no longer shocked when they wake up to a world covered in two feet of ice and snow.
When Nate and I woke up yesterday morning to said wintry world, it took us about three seconds to agree that it was a pancake kind of morning. But before we could get to mixing up some batter, we had to find a recipe to try. We’ve given probably five different recipes a whirl in the past two years, including a disappointing Betty Crocker creation, but we had yet to find a recipe that created light, slightly sweet vehicles for lots of syrup (maple for Nate, Aunt Jemima for me).
So off to the interwebs we went to find a recipe that didn’t require exotic ingredients or 5 cups of flour, and (of course) SK delivered. (That girl is always helping us out in a pinch.) We had blueberries in the freezer that we had frozen a few months ago, and we knew it was time for their debut in these pancakes.
All the ingredients are in your kitchen — except maybe the blueberries — and the pancakes turn out oh so good. The batter made 16 “normal sized” pancakes, so there were plenty to go around. The first tip I have for anyone making blueberry, chocolate chip, or any kind of add-in pancake is to add the “extras” in once you’ve formed your pancake on the griddle. That ensures an even mixture of batter and “extras” on every pancake.
Also, when making these or any pancakes, preheat your oven to 200 degrees and pull out a cookie sheet before you starting cooking your pancakes. That way, as you cook, you can keep the pancakes nice and toasty on the cookie sheet in the warm oven. And doing this doesn’t dry them out a bit. I promise. And there’s nothing better on a bitter winter morning, or a chilly winter night, than a warm pile of pancakes.