Wake up with Pancakes!

If you’ve been following along for a while, you know that I tend to plan out our family meals way, way in advance. As in months in advance. That said, our meal plan isn’t finalized until a day or two before shopping for the week.

You know what they say about the best laid plans of mice and men. While life can get in the way, there are times when better plans come along. Recently I had planned to make pancakes for a Sunday breakfast after Mass. We had planned to spend Saturday at a Celtic Fair in the hills. Best laid plans. However, the weather did not cooperate, so we skipped the fair and decided to go to an Antique-Flea Market after church instead. That worked out well. Pancakes on Saturday, donuts on Sunday. It was the best of both plans. We got to have our blueberry pancakes, just not on the day planned. We also got to spend a few hours walking about, getting fresh air, while finding new treasures for the house.

All I needed to do for this post was to snap a few quick pictures of our amazing Saturday breakfast and tuck them away for the appropriate day to share. What could be better than National Pancake Day?

Just a few quick tips – if possible, shop for organic (preferably locally grown) berries. Getting your berries at a farmers market or other reliable supplier and whip up the pancakes within a day results in the best, sweetest blueberry pancakes around. The lemon zest just adds that brightness only a fresh lemon can. While sausage is a great side to these pancakes, all on their own is just fine.

So call the family together, slow down the pace and take a moment to savor all the goodness life has to offer.

Blueberry Lemon-Zest Bisquick Pancakes
2 cups Bisquick Pancake Mix
1 cup Milk
1 large Egg
1 Lemon, zested
1 tablespoon Sugar
1 cup Blueberries
Butter as needed
Syrup as desired

Beat pancake mix, milk, egg and sugar in the bowl of a stand mixer until just blended. Zest lemon into the batter. Fold in. Let batter rest 15 minutes.

While the batter rests, pick over the blueberries and discard any that are mashed as well as stems or leaves that may be in the berries. Rinse, drain well and set aside.

Heat griddle to medium-low heat. Lightly brush griddle with a little butter.

Ladle pancakes onto the griddle. Working quickly, top each pancake with a handful of blueberries. Cook about 2 or 3 minutes. Flip pancakes, increase heat to medium and cook another minute or so.

Spread butter over the pancakes while still on the griddle to help the butter melt into the pancakes.

Plate, serve with syrup and enjoy.