I’m not sure how it happened, but somehow Sunday morning has become pancake morning. Actually, that’s a lie; I know exactly how it became pancake morning. My son would be happy to eat pancakes every morning, every day of the week, but I convinced him with mommy magic that Sunday is the best day to have pancakes on. This little white lie enables me to keep from having to do more extra dishes than a couple cereal bowls every morning.
If you’ve never made pancakes from scratch, you have to try it just once. It takes only a minute longer than pouring out the box mix, and I promise, you’ll never go back to a box again. I would make extra and freeze them, but honestly, no matter how big a batch I make, I seem to have only one left over (and it’s usually gone by lunch time). They’re thick and fluffy and very yum. Even my mother-in-law has become a scratch pancake fan!
You can find my pancake recipe here. Feel free to shake it up by swapping out the milk for buttermilk.
Some time ago on Pinterest, I saw this cute little serving suggestion using skewers. Finally, a self-serve brunch idea other than a quiche! You can make these quite speedily by dropping the batter by the tablespoon onto the griddle. Stack em up, staple em together with a half a wooden skewer and a piece of fruit on top. They’re super kid-friendly, too. The kidlet loved them; he called them baby pancakes.
For variety this weekend, I whipped up a batch of blueberry maple syrup in about five minutes before I started mixing pancake batter, and while it was lovely on its own, I added just hint of vanilla to it, which made the dusky taste of pure maple syrup really pop. It had a lovely colour to it, too.
- 2 cups fresh blueberries
- 2/3 cup pure maple syrup
- 1/8 tsp vanilla extract
- In a saucepan on medium heat, heat the maple syrup and 1 1/2 cups of the blueberries for a couple of minutes until the blueberries turn a dark colour and soften.
- Using a masher, crush the berries, and continue stirring over heat until the maple syrup turns a rich purple colour. Add the vanilla extract.
- Remove from heat; pour the maple syrup through a mesh strainer to remove the blueberry pulp, add the remaining whole berries and serve warm.
I love blueberry syrup! And those minis are adorable. 🙂
We’ve been eating a ton more pancakes now that Bae has moved beyond the baby cereal stage. This is a fantastic idea. Now I just have to find somewhere to get some authentic (and not outrageously expensive) Canadian maple syrup. And I do usually use the box – but you’ve inspired me! It’s true, after I started making my own mac n cheese, I never went back to the box.
Food Retro says
I’m a little spoiled living in the great white north. It’s a bit cheaper here. Diluting it with fruit is a great way to stretch maple syrup when you don’t have easy access! And trust me… box pancakes cannot compare. 😉
Foxy Wine Pocket says
Yes. Just yes. To from-scratch pancakes and blueberry-maple syrup. (I’m serving mine with bacon.)