12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

12 Delicious Mother's Day Recipes + 1 "Momosa" Bar

Moms come in all shapes, sizes and colors so foods that celebrate her should, too! Decadent desserts are for some of our moms and delicious vegetarian meal or finger foods might be great for others. We’ve included a beautiful display of foods you can prepare with love for your mom this Mother’s Day..

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Grandma Linnea's Swedish Pancakes

Grandma Linnea's Swedish Pancakes

Hello friends! I have missed you! I have not had much time to spend on my beloved blog lately. It has been a busy couple of weeks, to say the least! My wonderful husband offered to write a post to take that off my plate (ha!) this week. Isn't he sweet?! He did everything, minus editing the photos. He is awesome and creative and I love him dearly. Thanks, Hubby!

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Chocolate Chip Blueberry Buttermilk Pancakes Recipe

Creating the ultimate stack of pancakes is no easy feat - but adding chocolate chips AND blueberries to the batter is a GREAT start! You will enjoy each morsel of this breakfast treat. They might be your favorite breakfast ever and be made regularly! Whether you add a lot or a little of the toppings, this pancake recipe is perfect, ready to feed some hungry tummies.

Did you know that it is Pancake Week? I didn't. I rarely to never make pancakes, and I happened to do so on Pancake Week. How odd! I wanted to make a special breakfast-y meal for Elijah on his birthday, so I figured I couldn't go wrong combining chocolate, blueberries and pancakes. They were super tasty! This recipe made a huge batch, so we have been eating pancakes for breakfast all week. On Pancake Week! Again, odd.

HOW TO PREPARE CHOCOLATE CHIP BLUEBERRY BUTTERMILK PANCAKES

Make a batch of pancakes to eat now and freeze some for later!

STEP 1

In a medium bowl, combine: 3 cups all-purpose flour, 1/4 cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons baking soda and 1 teaspoon salt.

STEP 2

In a large bowl, combine: 3 cups buttermilk, 3 eggs, 1/2 cup butter, melted then add the flour mixture to the batter and stir until just combined. Please do not over-mix!

Then add: 1 cup fresh blueberries and 1 cup miniature semi-sweet chocolate chips to the batter. Stir carefully, just until combined.

STEP 3

Heat a skillet over medium-low heat and spray it with cooking spray. Use a 3/4-cup measuring cup to scoop the pancake batter onto the hot skillet. The batter will be very thick, so use the back of a spoon to shape each pancake into a circle (or whichever shape you wish).

When bubbles begin to form, flip the pancake with a spatula and cook until the batter is no longer runny. I actually had to perform the toothpick test on a few of these due to major fluffiness.

Serve warm, with butter and syrup!

OPTIONAL ADD INS:

The great thing about this recipe is that you can add and subtract filler ingredients to tailor to your liking.

  • Omit the chocolate chips and blueberries= fluffy buttermilk pancake recipe

  • Replace the chips and berries with apple slices, bananas or raisins.

MAKING BUTTERMILK AT HOME

If you don’t have buttermilk on hand, make your own by combining 1 cup of milk with EITHER 1 tablespoon of lemon juice OR 1 tablespoon of white vinegar. Mix well and let sit for 5-10 minutes, or until small curdles stick to a spoon.

Happy Pancake Week! 

ADDITIONAL BREAKFAST RECIPES TO ENJOY

I can't go without sharing the photo of me eating my "staging" plate. :)

CHOCOLATE CHIP BLUEBERRY BUTTERMILK PANCAKES

 

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    Mixed-Berry Dutch Baby

    This is Week #27 of my 2011 cooking challenge! Click here to view all recipes from this challenge. All recipes created for this challenge come from the Food and Wine Annual Cookbook 2010: An Entire Year of Recipes.

    I was reluctant to turn on the oven for this recipe. It is finally hot outside, the kind of weather I adore, but I don't like using the oven unless necessary in these temps. Buuuuut I really wanted to make it. Our fridge is bursting with berries, and I was also very curious about the German pancake, also known as the Dutch Baby. I made this for myself for lunch, then dessert, then a snack, then dinner, but this would be an amazing recipe to make for a brunch. It has a definite breakfast-pancake flavor, but also would serve well as a light dessert.

    I found myself stationed in front of the fridge, door open, about a dozen times that same day, cutting just one more slice to nibble on.

    Preheat your oven to 425 degrees F.

    Heat a 10-inch cast-iron skillet over moderate heat.

    In a medium bowl, add:

    3 large eggs

    1/2 teaspoon finely grated lemon zest

    1/3 cup granulated sugar

    Pinch of salt

    Whisk until combined.

    Add:

    2/3 cup all-purpose flour

    2/3 cup milk

    Whisk until the batter is completely smooth.

    Gently stir 1 cup each of raspberries and blackberries (have another 1 cup of each on hand to serve it with) into the pancake batter.

    Melt 4 tablespoons of butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed. 

    Bake the Dutch Baby in the center of the preheated oven for about 22 minutes (mine took more like 30-33 minutes), or until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Use a fine-mesh sieve to dust the Dutch Baby with confectioners' sugar, if desired.

    Cut into wedges and serve immediately, with the remaining fresh raspberries and blackberries.

    I'm troubled about the fact that I have lived almost 36 years of my life not having experienced a Dutch Baby. This was delicious! I am now enlightened in the realm of German pancakes.

    And this was totally worth turning on the oven in this summer heat.

    Mixed-Berry Dutch Baby

    One of the most delicious breakfast recipes I've ever had! (source: Food and Wine Annual Cookbook 2010)

    Contributed by Megan Porta from pipandebby.com.

    Published Jul 10, 2011

    Print Friendly and PDF

    Serves: 6-8

    Total time: 35 min

    Mixed-Berry

    Ingredients:

    • 3 large eggs
    • 1/2 teaspoon finely grated lemon zest
    • 1/3 cup granulated sugar
    • Pinch of salt
    • 2/3 cup all-purpose flour
    • 2/3 cup milk
    • 2 cups fresh raspberries
    • 2 cups fresh blackberries
    • 4 tablespoons unsalted butter
    • Confectioners’ sugar, for dusting
    Instructions:
    1. Preheat oven to 425 degrees F and heat a 10-inch cast-iron skillet over moderate heat. In a medium bowl, whisk the eggs with the grated lemon zest, granulated sugar and salt until combined. Add the flour and milk and whisk until the batter is completely smooth. Gently stir 1 cup each of the fresh raspberries and blackberries into the pancake batter.
    2. Melt the butter in the cast-iron skillet and add the berry pancake batter, gently spreading the fruit in the batter so that it is evenly distributed. Bake the Dutch Baby in the center of the oven for about 22 minutes, until the edge is browned and puffed and the center of the pancake is lightly browned in spots. Transfer the skillet to a trivet and use a fine-mesh sieve to dust the Dutch Baby with confectioners’ sugar. Cut the pancake into wedges and serve immediately, with the remaining fresh raspberries and blackberries.