Blueberry Cobbler Pancakes

Good Morning!

Not to be a pancake snob, but there's just something about placing the blueberries in the pancake that hasn't quite appealed to me. You can mix them in the batter, but the pancake experts say that thats no good.. So you're left sprinkling them over the batter rounds on the griddle. And I'm not quite an expert perhaps, but that doesn't seem to do justice either for the pancake nor the berries.

So how do I get around it? The perfect answer of cooking the berries with the syrup. A dollop of whipped cream and you have an All-American breakfast that will leave you with memories of going out to the diner for breakfast as a child. In my case it brought back memories of our Saturday morning road trips to the Belgrade Bakery that we made quite often. Also the memories of all of the cookie jars that lined the walls and the sadness that we felt when we arrived one morning to find that our morning happy place was no longer open.

Because I seldom have buttermilk on hand, I wrote the recipe for the more common refrigerator staple, milk. If you do by the grace of glory happen to have buttermilk, omit 3/4 milk and the lemon juice and instead use 3/4 cup buttermilk.

Lastly, when you're at the grocery store, pick up a half-pint of Organic Valley whipping cream. There's no need to sweeten it and until you try it, you'll never believe the depth of flavor than that of what you've experienced before.

If cooking for three or four grown people, double the recipe unless you are also serving eggs and bacon along side.

Blueberry Cobbler Pancakes

Topping:

Pure maple syrup
Fresh Blueberries
Cakes:

3/4 cup milk

1 tablespoon lemon juice

1 cup all-purpose flour

2 teaspoons sugar

1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda

1/4 teaspoon cinnamon

1/4 cup additional milk

2 tablespoons butter

1 egg, separated

Whipped cream

Pour desired amount of syrup into a small saucepan, about 1/2 cup. Add a good handful or two of blueberries. Cook over medium heat, stirring occassionaly while preparing the pancakes. Reduce heat to low once mixture begins to boil.

In a small bowl, combine the milk and lemon juice; let stand. Meanwhile, in a large bowl, combine the flour, sugar, salt, baking powder, baking soda and cinnamon. Melt butter at 80% power. Add additional milk and egg white to milk mixture and whisk until frothy. Add yolk to butter and stir into milk mixture. Pour into dry ingredients and whisk just until combined.

Drop by 1/3 cupfuls on a well buttered griddle or griddle pan over medium heat. When bubbles form on the top, flip and cook until second side is brown. Serve with blueberry syrup and top servings with whipped cream. 3 servings.

Add of course I just had to make a Jr. sized plate too!