Pancakes with Blueberries and Bananas

Pancake batter is one of the easiest things to whip up and makes an inexpensive meal.   It is almost amazing they are able to stay in business producing mixes.  Once in a while I like to change things up and have breakfast for dinner.  Pancakes and a side of scrambled eggs make for a fast, nourishing and special weeknight treat.

Since I store an amazing amount of blueberries in our freezer from the summer, I like to use them as toppings with bananas for my pancakes.  This also stretches maple syrup which has gone up in price due to crazy weather this past spring.  I had become accustomed to always putting berries in with my batter, but now I find that cleaning the pan is so much easier if there aren’t those little blue spots of skin or juice that often would stick.  This makes dinner even more of a breeze when clean-up is minimized!

Here is my go-to recipe I learned from Grandma:

2 cups all purpose flour

2 teaspoons baking powder

dash of salt

1 tablespoon sugar

2 eggs

1 3/4 cup of milk (this can vary a bit – you want the batter to be pourable from your ladle)

2 tablespoons butter melted and cooled

extra butter for your skillet or neutral oil for your skillet

fruit toppings and/or maple syrup

1.  Mix your dry ingredients (You can do this days or weeks ahead of time and store it just like “Bisquick”).

2.  Beat eggs, add milk and your butter that has cooled (but still pourable)

3.  Stir liquid into dry and add more milk if necessary.  A few lumps in the batter are fine.

4.  Heat skillet over medium heat and add a little butter/oil.  When water droplets skip on the surface of the skillet, the batter is ready to ladle.  Flip pancakes after about 3 minutes when the surface has bubbles and the bottoms are golden.  The second side only needs a minute or two to finish.  The heat may require a bit of adjustment.  Usually my first few pancakes need a little higher heat and then I can turn it down slightly.

5.  Put your oven on warm and store pancakes in there until you’ve used your batter.  This way everyone can sit down and enjoy warm yumminess together 🙂

7 Comments

Filed under Breakfast Recipes

7 responses to “Pancakes with Blueberries and Bananas

  1. susan

    Looks yummy!!

  2. cousin Beth

    I too have an amazing number of blueberries in my freezer. I have a recipe for blueberry maple syrup conserves that I have never made, but I thought of it as I read your post. One of the suggested uses is over pancakes. Maybe I should try to find time to try it!

    • The conserves sound awesome. I’d love to try out the recipe if you find it!

      • Cousin Beth

        From the complete book of year-round Small-Batch Preserving by Ellie Topp & Margaret Howard
        ISBN# 1-55209-575-4
        2 cups blueberries, crushed
        1/2 cup water
        1/4 cup maple syrup
        1tbsp lemon juice
        1 cup granulated sugar
        1/2 cup raisins
        1/4 cup chopped walnuts
        1/2 tsp each: ground allspice and ginger

        Combine blueberries, water, maple syrup and lemon juice in a medium stainless steel or enamel saucepan. Bring to a boil over high hear, cover, reduce heat and boil gently for about 5 minutes or until fruit is tender, stirring occasionally.
        Stir in sugar and raisins. Return to boil, reduce heat and boil gently, uncovered, until mixture will form a light get, about 15 minutes, stirring occasionally. Remove from heat and stir in walnuts, all spice and ginger.
        Ladle into sterilized jars and process in hot water bath for 5 minutes.
        Makes 1 1/2 cups
        Mix with yogurt for a pancake topping or use as spread on toast.

      • Thank you! I think I’ll try this out within the next day or two. I have all of the ingredients on hand.

  3. What a treat for dinner! Actually right now we were discussing about having breakfast for dinner! There is nothing worthwhile in the fridge!

  4. Ken

    makes me hungry looking at this!

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