Totally serving you breakfast today.

And erry day. (Did you just say it how I hoped you’d say it?) Because let’s face it – I’m pretty sure that the majority of the recipes I share here are breakfast related.  I mean, not only is it my favorite meal of the day, but it’s also the easiest for me to snap a few photos.  And I can lie and say that I’m totally done bombarding you with breakfast recipes, butttt… I’ve still got a couple more!

This breakfast was my third installment of Perkin’s Great American breakfast tour, where we headed to the northwest for some pancakes.

Well, I sort of, completely made this my own take on their recipe.  Instead of making plain buttermilk pancakes, I made a batch of my one serving whole wheat buttermilk pancakes (yessss, so you can totally just make this for yourself and eat it allll), a single serving of blueberry compote (was it a single serving?  Hmmm.. maybe it was a bit more, but whatever – I devoured it), and finished it off with some of those maple brown sugar oat clusters I shared in my last post and freshly whipped cream*.  I mean, what a great freaking combo – even if it’s not exactly what Perkins would serve.

I love making single serving pancakes because generally it’s just me and nugs for breakfast – and I highly doubt a one year old is going to eat an entire serving herself.  However, if you do have more than one person eating breakfast, the recipe is easily multiplied.

Northwest Blueberry Crisp Pancakes

serves 1

• 1/2 c whole wheat pastry flour
• 2 1/2 tbsp. sugar, divided
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch of salt
• 1 egg white
• 1/2 c buttermilk
• 1 c blueberries
• 1 tbsp. lemon juice
• maple brown sugar granola clusters
• heavy whipping cream

In a medium bowl, mix together the whole wheat pastry flour, 1/2 tbsp. sugar, baking powder, baking soda, and salt.

In a measuring cup, pour the 1/2 cup of buttermilk, and then add your egg white.  Whisk until combined.

Make a well in your dry ingredients and pour your buttermilk, egg white mixture in.  Mix until just combined.  Set aside to rest.

In a small saucepan, add the 1 cup of blueberries, remaining 2 tbsp. of sugar, and lemon juice.  Bring to a boil and then lower heat, simmering until all blueberries break down.

While your compote is simmering away, heat a large skillet over medium heat.  Coat it with cooking spray.

When it’s hot, scoop the batter into the skillet using a 1/4 c measuring cup.  When bubbles appear on the surface of the batter (about 1-2 minutes), it’s ready to be flipped.  Once pancakes are flipped, cook for an additional 1-2 minutes or until golden brown.

Stack pancakes on a plate.  By this time, the compote should be ready.  Pour how ever much you want over the pancakes.  If you’re like me – you’ll do the entire cup of blueberries.  Then sprinkle with the oat clusters and finish with whipped cream (I didn’t add any sugar to  my whipped cream because there was already enough sweetness with the blueberries and oats – but that’s up to you).

*I made the whipped cream in about 30 seconds after my dish was assembled with Pampered Chef’s whipped cream maker.

 

 

What’s next on our tour?  New York steak omelet?  Southern shrimp and grits?  Or maybe I’ll throw in a breakfast recipe that didn’t make it to Perkin’s menu…