I made pancakes today. From scratch. In five minutes. If you’ve never made buttermilk pancakes from scratch… do it. You will never buy a mix again. Fresh blueberries are just coming into season and I decided to treat myself to pancakes for breakfast.
I put a little butter on the top, which melted right away, and then poured real maple syrup all over. OMG! And here is some good news: you can also make them with whole wheat pastry flour. They are delicious either way.
Blueberries are anti-aging superstars that are full of antioxidants, good for the brain and heart, and defenders against cancer and inflammation. I’ve said enough. Just do it. Click here for the recipe. – Jenny Jones
This morning I had blueberries for breakfast. Did I mention they were wrapped in delicious, light, fluffy buttermilk pancakes? Making pancakes from scratch is one of the easiest things to do. Honestly, it takes five minutes to put the batter together – it’s basically just flour, buttermilk and egg with leavening and a little oil. Oh… and blueberries. These blueberry pancakes were so delicious I didn’t even use syrup.
With summer coming it won’t be long before you won’t need a loan application to buy fresh blueberries. In the meantime, these breakfast beauties are really good with diced apple and even plain. Yesterday I made potato pancakes for lunch and I’m keeping the leftovers for tomorrow’s breakfast.
My mother used to cut potato pancakes into strips and cook them with scrambled eggs. It’s one of my favorite breakfast dishes. So that’s what I cooked today so far. (& yesterday) … just sharing… – Jenny Jones