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
Ingredients
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3/4 cup
all purpose flour
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3/4 cup
whole wheat flour
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1 teaspoon
baking powder
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1/2 teaspoon
baking soda
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1 tablespoon
sugar
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1/2 teaspoon
salt
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1/2 teaspoon
cinnamon
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1/4 cup
melted butter or magarine
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1 pint
fresh blueberries
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1 1/2 cups
granola (one with dried fruit)
Directions
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Mix all dry ingredients together.
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Add buttermilk and melted butter to dry ingredients.
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Allow batter to rest for at 10-15 minutes.
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Preheat griddle or large skillet on medium heat.
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Scooping up 1/8 of the batter for each pancake, add 2 or 3 pancakes at a time to the griddle or skillet.
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Top each pancake with 1/8 of the blueberries.
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When pancake begin to form bubbles that just start to pop around the edges, sprinkle a handful of the granola over top each pancake.
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Flip each pancake and cook until bottoms are golden brown (carefully lift up an edge of a pancake to check).
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DO NOT press down on pancakes with your spatula, as it will force out all the air bubbles and make pancakes flat and dense.
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Keep finished pancakes on a warmed plate while you cook remaining pancakes.
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Serve pancakes with the topping of your choice: maple syrup, blueberry syrup, blueberry compote, or whipped cream.
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