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Author Notes: Crunchy Granola adds welcome crunchiness to these fluffy pancakes filled with juicy blueberries. These beauties are perfect for weekend breakfasts, but we often serve them with a side of turkey sausage as "breakfast for dinner" at our house. This recipe is my own version of a popular dish served at a local breakfast chain, J. Christopher's. - Chris Bergman
- 3/4 cups all purpose flour
- 3/4 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 cup melted butter or magarine
- 1 pint fresh blueberries
- 1 1/2 cup granola (one with dried fruit)
- Mix all dry ingredients together.
- Add buttermilk and melted butter to dry ingredients.
- Allow batter to rest for at 10-15 minutes.
- Preheat griddle or large skillet on medium heat.
- Scooping up 1/8 of the batter for each pancake, add 2 or 3 pancakes at a time to the griddle or skillet.
- Top each pancake with 1/8 of the blueberries.
- When pancake begin to form bubbles that just start to pop around the edges, sprinkle a handful of the granola over top each pancake.
- Flip each pancake and cook until bottoms are golden brown (carefully lift up an edge of a pancake to check).
- DO NOT press down on pancakes with your spatula, as it will force out all the air bubbles and make pancakes flat and dense.
- Keep finished pancakes on a warmed plate while you cook remaining pancakes.
- Serve pancakes with the topping of your choice: maple syrup, blueberry syrup, blueberry compote, or whipped cream.
- This recipe was entered in the contest for Your Best Recipe with Cereal