Making Al's Breakfast's Blueberry-walnut Pancakes At Home

It’s from Al's Breakfast, and it's fantastic, one that totally belongs on the breakfast rotation of pancake makers, everywhere. It's also easy; why would you ever rely upon a generic mix when glorious Al's-like flapjacks can be had after completing just a few basic tasks, He agreed, but pointed out that there was a mistake in the recipe, regarding the blueberries.

“It should specify Maine blueberries,” he said. What Grina means is they should be small berries. Fortunately, genuine maple syrup is available, for a modest fee. In my opinion it's a mandatory investment, which explains why I enjoyed seeing this recipe specify “maple syrup.” Hurrah. Makes about 12 pancakes. Note: This recipe must be prepared in advance.

In a medium bowl, combine the buttermilk and beaten egg. In a separate large bowl, combine flour, baking powder, baking soda, sugar and salt. Add buttermilk mixture to flour mixture and stir to combine. Stir in melted butter. Allow batter to sit, at room temperature, for at least 15 minutes (or overnight, in the refrigerator).

When ready to cook, heat 1 tablespoon butter over medium heat in a heavy skillet or griddle. When butter is sizzling, pour about 1/4 cup of the batter per pancake onto the skillet, leaving space between the pancakes. Depending upon the size of your griddle, it'll take 3 or 4 batches to make all of the pancakes.

Reduce heat to low and immediately place 5 or 6 frozen blueberries and 3 to 4 walnut pieces on each pancake. Cook until lightly brown, turning once with a spatula, about 4 minutes per side. Repeat with remaining batter. Serve with a pat of butter and a drizzle of maple syrup.

Updated on December 15, 2017 Sara Krentz moreSara doesn't make pancakes often, but when she does, she deviates from the standard buttermilk variety. These flapjacks are light and moist. The texture is a bit different from regular buttermilk hotcakes, but they have a very nice flavor without being overly sweet tasting. They taste just fine without any syrup on them, but butter pecan syrup makes them even yummier.

Top them with extra pecans, if desired. Cooking with pumpkin puree is an easy and tasty way to give your diet a little health boost. Try this recipe, and it surely will become a breakfast favorite at your house, too. I like to add bonus recipes in my food articles, and this one includes three. Two are suggestions for using the leftover pumpkin puree; one is a noodle dish with pumpkin sauce to satisfy any pasta craving, and a hearty chili to enjoy on cool evenings.

The third recipe is for banana walnut pancakes, because not everyone loves the taste of pumpkin. 1. In a large bowl, melt butter in microwave. Add egg, buttermilk, and pumpkin puree. 2. In another bowl, mix together flours, sugar, salt, baking soda and spices. Pour the dry ingredients into the wet ingredients. Add the pecans, and stir everything together. 3. Heat about a teaspoon of oil in griddle or skillet over medium heat. Spoon pancake batter into skillet. Cook for two or three minutes on each side, then remove. Do this for each pancake, adding oil as necessary.

This is a good go-to recipe for buttermilk pancakes. I like this one because everything reacts just like it's supposed to. When the recipe says that bubbles will form and burst on top of each pancake, that's precisely what happens. Some other recipes say the same thing, but because of a thicker or thinner batter, those pancakes are under or over done when you go to flip.

This recipe does everything it's supposed to and tastes just like you hope it will. Nothing out of the ordinary, just delicious, tender buttermilk pancakes. In a large bowl, mix together the flour, sugar, baking powder, baking soda and salt. In a medium bowl, beat the egg until the whites and yolk are combined. Add the buttermilk and oil and stir to combine.

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