Last night we had breakfast for dinner. I Instagrammed it. It was cool and sexy.
What do we call this? Brinner? Dinnekfast? Breakner? Brinner doesn’t have the red mistake line under it as I type this so I guess that’s it.
I’ve been craving blueberry pancakes for a few days now, regardless of the fact I had pancakes for breakfast just a few days ago. It’s real life.
Since I rarely have those luxurious mornings where I can stroll out of bed, glide down the stairs, and make a nice breakfast I had to make me some brinner. If it wasn’t a school night I probably would have downed a couple grapefruit mimosas, but I didn’t want to be too sexy so I went with a large iced coffee instead.
This brinner consisted of pancakes, hashbrowns, and peppered bacon. I wish I had a good recipe for hashbrowns, but I don’t want to talk about it. I opt for the bagged variety and try to get them nice and crispy. The bacon is baked at 400 for 20 min and it comes out beeeeautiful, and the lemon blueberry pancakes are just the classics, jazzed up. I would have totally accepted chocolate chip pancakes if there were no blueberries and lemon though. It was just a jazzy pancake kind of night.
Lemon Blueberry Pancakes
makes 8 large because Steve doesn’t accept any pancake scooped with less than a half cup scoop of batter.
2 c all purpose flour
4 t aluminum free baking powder
1/4 c sugar
1/4 t salt
1 1/2 c 1% milk or 2 c whole or buttermilk
1/4 c canola oil
1 t vanilla
Lemon Blueberry Business: a small container of blueberries, and zest of 1 lemon.
Mix all the dry ingredients in one bowl, and the wet ingredients (and lemon zest) in a large bowl.
Add the dry to the wet, mix just until combined. Do not overmix.
Heat up a skillet and add a small pat of butter. Use a 1/2 cup to add even amounts of batter for the pancakes. Drop some blueberries after you drop the batter.
Look for slight bubbles and divots in the uncooked side and then flip. You might need to peek to make sure that the first side is cooked. It’s all a matter of the pan you’re using and the stove top you cook on. Make sure the pans not too hot or the outside will cook and leave you with raw batter on the inside. That’s not a sexy pancake. They should take a couple min per side.
Serve with maple syrup or lemon curd or buttermilk syrup.