I honestly don't know if this can even be called breakfast for dinner seeing as it's really more like dessert for dinner. Regardless, it's a fun treat to celebrate two very celebration-worthy things: blueberries and summer vacation!
If you happen to be over the age of 18 and can't remember the complete and utter freedom that summer break represented, the total silliness and why-not nature of this dinner will hopefully help you recapture a least a little taste of those endless blue skies. And for those household members actually on summer break? (Like Amanda's daughter Addie, above). Well, this is just because. This meal is pretty kids-helping-out friendly, too, so why not put those idle little hands to work?
The Grocery List (for 4-6)
1 quart vanilla ice cream (but it's summer so you may already be stocked up)
1 1/2 cups blueberries (fresh or frozen)
We assume you have flour, sugar, butter, a lemon, vanilla, cardamom pods, milk, eggs, baking soda, and baking powder. If not, you'll need all of those things too!
1. Lay out all the pancake ingredients. Summon people with petite, potentially sticky, hands. Namely, children. Have them mix the pancake batter while you heat up a griddle (or pan).
2. Pop glasses in the fridge in anticipation of milkshake!
3. Griddle them cakes! Enlist wee hand-havers for blueberry sprinkling.
4. You can either whizz up the milkshakes right after you take the last pancake off the griddle to sip as you sup, or wait a bit and have it after dinner is done and the dishes are cleared so you can be sort of lazy about it. Do whatever you feel like doing -- 'tis the season for doing just that.
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now