When one moves to a place like Denver, you also take up a part time job in the hospitality biz.
We have had a couple of guests stay with us so far to go skiing, attend a concert at Red Rocks and check out Denver in general. But with the weather changing, our home is getting booked pretty quickly for springtime guests.
And I actually like hosting! For once I get to feed new people instead of sending hoards of cakes and breads off to work with my boyfriend.
Never having been a big fan of breakfast foods, my tastes are now shifting. And I plan to make some killer sunrise snacks for my visitors.
Pancakes are tricky because everyone has their own idea of what makes a good recipe. For me, I’m down with fluffy or dense, sticky sweet or subtly sweet, giant or mini.
However, at the same time, I’m extremely picky. I completely avoid:
- artifical flavoring (I shouldn’t have a film on my tongue after breakfast)
- baked pancakes (whole other category and should not be competing with the fried version)
- stuff in or on my pancakes (this means candy, fruits, sauces or cereals)
Now, there are exceptions to every rule. For example, I enjoy certain blueberry pancakes and pancakes lightened with perhaps ricotta- oh and who would ever turn down a dollop of whipped cream on a pancake? But because I savor regular ole pancakes, I have a fierce palate for batter.
I wanted to share with you the recipe I will be making for our upcoming guests. It’s rich and buttery with a subtle lemon flavoring behind bursts of warm blueberry.
And it rocks my world. It got an “A” from both me and my boyfriend who differ in brunch tastes.
I hope you’ll give these a whirl and please share your favorite breakfast recipe too!
Going gluten free? Try these thick gluten free buttermilk buckwheat pancakes.
Buttery Blueberry Pancakes
Adapted from The Kitchn
- 2 1/2 C flour
- 2 T sugar
- 1 1/2 tsp fine sea salt
- 1 tsp baking powder
- 1 tsp baking soda
- 2 large eggs, separated
- 1 1/2 C buttermilk
- 1 C whole milk
- 1/8 tsp cinnamon
- 10 T unsalted butter, melted and cooled slightly
- 1 C blueberries
- lemon zest from just a quarter of a lemon, optional but great for a lemon-blueberry flavor
Whisk together the flour, sugar, salt, baking powder, baking soda and cinnamon. Separately, whisk together the yolks, milk, buttermilk, lemon zest and butter. Stir the wet mixture into the dry mixture just until combined. In a small bowl lightly whisk the egg whites and then fold them just barely into the batter until it starts to combine and thicken. Allow the batter to rest for 10 minutes while you heat your griddle.
Use butter, a neutral oil or other fat to fry your pancakes. Try a mini pancake tester to get your heat right so that it turns golden brown without burning. Gently use 1/3 C to measure out scoops of pancake batter without stirring the batter remaining in the bowl. Allow to set for 1 minute, then plop a few blueberries into each pancake surface. Cook 3 minutes or until golden brown and then flip and cook an additional minute until golden brown. Serve with butter and syrup while warm. Enjoy!
High Altitude Buttery Blueberry Pancake Recipe Adjustments at 5,280 ft: Follow the same procedure and use the same ingredients except only use 3/4 tsp of both baking soda and baking powder.