Is there anything better than pancakes topped with granola? I should think not. Last weekend we were doing a ton of eating out so instead of my usual Friday night culinary masterpiece, I opted to make a different sort of breakfast for Saturday instead (read: non-cereal). I found a nice and easy pancake recipe from my Tupelo Homey Cafe cookbook (should you ever find yourself in the the Asheville, North Carolina area I definitely recommend dining there). One of the things I like most about pancakes is that there are innumerable ways to make them (they’re like eggplant in that regard, another food I absolutely love).
I did make a few tweaks to the recipe as the original one called for homemade granola (read: no), and dried blueberries (I’m not even sure where I would go to find such a thing…). All in all, you can never go wrong with pancakes…at any time of the day (our breakfast was more like brunch as we ate around 1 PM).
Blueberry Granola Crunch Pancakes
recipe adapted from the Tupelo Honey Cafe Cookbook by Elizabeth Sims with Chef Brian Sonoskus
2 3/4 cups all-purpose flour
1 teaspoon sea salt
5 tablespoons plus 1 1/2 teaspoons sugar
1 1/2 teaspoons baking soda
1 tablespoon baking powder
3 cups buttermilk
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon honey
1/2 cup fresh bluberries
2 cups granola
2 tablespoons melted butter
Powdered sugar for dusting
-Combine the flour, salt, sugar, baking soda, and baking powder in a large bowl. In a medium bowl, whisk the buttermilk, blueberries, eggs, cinnamon, nutmeg, and honey. Pour the liquid mixture into the flour mixture and blend well.
-Cook the pancakes over medium-high heat in a skillet or on a griddle, using about 1/2 cup batter per pancake, for about 3 minutes, per side, or until brown on both sides. Top with the granola and drizzle with the melted butter. Dust with a sprinkling of powdered sugar.
MAKES 6-8 SERVINGS