by Heather Schmitt-Gonzalez / Monday, January 28, 2013
Brown Butter-Blueberry-Bacon Pancakes + Homemade Instant Pancake Mix
Happy National Blueberry Pancake Day!
I know. Really, I do. You're shaking your head and murmuring about how there is no such thing as a national day celebrating blueberry pancakes. But I'm just throwing back a shrug and a half-grin and saying gently how there actually is a national day celebrating blueberry pancakes. And that today is that day.
Now, you could probably type "national" and "day" and any date into a search box and come up with a random food holiday. As a matter of fact, I'm sure of it. Because I've tried it. But I like pulling out something fun to celebrate made-up holidays. It makes me happy.
Wash it down with coffee and I've kicked off National Blueberry Pancake Day in style. Hmmmm, I'm thinking that I should have figured out a way to get my coffee into the pancake, too.
Homemade Pancake Mix + Brown Butter Blueberry Bacon Pancakes
These pancakes infused with the nuttiness of brown butter have the blueberries and the bacon cooked right into them! Plus, a recipe for homemade pancake mix.
by Heather Schmitt-González
Prep Time: 5-10 minutes
Cook Time: 15-20 minutes
Keywords: breakfast blueberries bacon butter American
Ingredients (mix = 6 cups / pancakes = varies)
- 6 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3 teaspoons baking powder
- 1 tablespoon kosher salt
- 2 tablespoons granulated sugar
- 2 large eggs
- 2 cups buttermilk
- 2 ounces (4 tablespoons / 1/2 stick) melted butter (brown butter for this recipe), cooled slightly
- 2 cups Homemade "Instant" Pancake Mix
- butter, as needed for greasing the pan
- 2 cups fresh blueberries, optional
- 1 pound bacon, cooked & broken into halves or thirds
InstructionsMaking the Homemade "Instant" Pancake Mix:
Combine all of the ingredients in a lidded container or a thick, gallon-size ziploc baggie. Shake or whisk to mix. Store in a cool, dry place for up to 3 months.
Set a griddle or cast-iron skillet over a medium flame. Turn oven on to the "warm" (or lowest) setting, if you wish, to keep pancakes warm.
In a large, glass measuring cup (~4 cup capacity), whisk together the eggs, buttermilk, and slightly cooled and melted butter (or brown butter), until thoroughly combined.
Measure the pancake mix into a large bowl and pour the wet mixture over, whisking until just combined; it will be slightly lumpy.
Lightly butter or grease your hot skillet (or, if it's a well-seasoned cast-iron skillet, don't worry about it). Ladle batter (~1/4 cup per pancake) onto the pan/griddle and immediately plop a small handful of berries and a couple of bacon pieces onto it. Once the batter bubbles up and begins to pop and the edges start to look dry, flip and continue to cook another minute or two until the pancake is set.
Serve immediately or remove to a towel-lined baking sheet (cover with another towel) set in the warm oven until all of your pancakes are made.notes:
To make Brown Butter Blueberry Pancakes, melt the butter gently in a small pan on the stove until the milk solids begin to turn light brown and smell insanely and deliciously nutty. Remove from heat. Use brown butter in place of regular melted butter. Use blueberries in recipe.
You could also add strips of cooked bacon (whole or crumbled) to the pancake batter - either stirred in or sprinkled/set on once ladled on to griddle. Yum. Also, try substituting other berries or cut up fruit for the blueberries. Cooked, crumbled breakfast sausage and shredded cheddar cheese is another great combo.
-inspired by and adapted from Alton Brown
Michiana-based food writer with a fondness for garlic, freshly baked bread, stinky cheese, dark beer, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.