Happy Birthday to Me!

Yes, I celebrated the passing of another year on Thursday. This year I hit the big 4-0…Wow, I can’t believe that I am officially out of my 30s… but I guess as long as I don’t look (or act) my age, it’s ok. Besides, I am a badass and badasses  only get badder with age, kind of like a fine wine…

Ok, so it’s Sunday and Sunday is usually the day that my husband and I reserve for”us” time.  No matter what we decide to do (or not do..) Sunday always starts out with one thing.

No, not that thing…(ok, sometimes that)


We are usually too busy to sit down and eat breakfast in the mornings, but Sundays are special and the breakfasts are special, too. No cold cereal here, folks. Eggs, french toast, frittatas, and of course, pancakes!

Now, although I hate to admit this, usually pancake breakfasts at our house usually start with Bisquick or some other pre-made mix. Well, earlier this week, Gary and I were watching Food Network late in bed (no surprise there..) and saw a pancake challenge on “Throwdown with Bobby Flay”. I was inspired. Gary loves blueberry pancakes and I said to him, “OK, so Sunday is officially Blueberry Pancake Day!  And I don’t mean some lame-o Bisquick-y mix thing. I am going to come up with a from scratch batter myself.” Of course, whenever I declare war on some poor, unsuspecting prepackaged food, my husband gets a glazed, euphoric look on his face and pretty much just goes along for the ride. So off to sleep I went, dreaming of the light, fluffy creations that would spring from my mind on Sunday…

I learned one important thing that night.

Never go to bed with an idea for a recipe on your mind.

The bout of insomnia I’ve been dealing with struck again, and I woke up at about 4am with pancakes on my mind. So I came up with the recipe as I stared at the ceiling fan, and then fell back asleep.

Now I have such a cute and thoughtful husband. He knows that there are two things that he cannot go wrong with, in regards to gifts for me.  Hot, high-heeled shoes and kitchen gear. So, after this declaration of the Pancake Paradise that was to come on Sunday, he got me the most awesome birthday gift-a huge electric griddle! I’ve always wanted one of these guys, and this is the mac-daddy of them all. I can now cook enough pancakes for an entire NFL team…at one time!!! Sunday could not come quickly enough!

Fast forward to this morning. I mixed up the batter, heated the griddle, set the bacon to cook (low and slow) and started ladling out the batter and dropping fresh blueberries into the cooking cakes.  I made the first stack for Gary, sat him at the table and watched as he took his first bite…

The look that came across my husband’s face is usually one that is reserved for more, ahem, “intimate times”. His eyes rolled back, and he moaned softly, “Oh my God!”  He then cut a piece for me to try. I have to say, I was pretty impressed with myself. Since pancakes really are more of a baked type of item, and baking really is more science than art, I was concerned that maybe I’d need another go at it to perfect the recipe. But these pancakes are really delicious. Light and airy, with a velvety texture and they don’t leave you with that “heavy-lead-rock-in-your-stomach” feeling. I put fresh blueberries in them today, but will be experimenting with adding some pumpkin and spices to make a pancake especially for my sister, who adores pumpkin pancakes.  I named these after, my hubby, who was the inspiration for this breakfast treat.  Try ’em out for yourself and get creative and let me know what variation you come up with!

Gary’s Blueberry Pancakes

Dry mix:

2 cups all purpose flour

1 TBS sugar

1/2 tsp. each salt, baking powder, baking soda

Wet Mix:

2 eggs, separated

2 cups milk, with 1 tsp red wine vinegar mixed in

2 TBS sour cream

1 tsp vanilla extract

To make:

Mix all dry ingredients in a large bowl, until well combined. Set aside.

Whisk the egg yolks and sour cream in a medium bowl until smooth and creamy. Add vanilla and milk mixture and whisk until mixture is well blended and of a smooth, even consistency. Gently add the wet mixture to the dry mixture and stir until everything is just combined-do not over mix!

Using an electric mixer fitted with a wire whisk attachment, beat egg whites on high until stiff peaks form. Using a rubber spatula, gently fold the egg whites into the batter, again, taking care not to over mix.

Heat up a griddle or griddle pan on medium high heat and add about a teaspoon or so of butter.  Using a large spoon, drop batter on hot griddle, so that a round cake forms about 1/4 in thick and about 4-5 inches across. Let cakes cook for about 30-40 seconds, then add blueberries (this is flexible, depending on how blueberry-licious you like your pancakes and also how large how make your pancakes) When bubble start to form in the cakes (about 1 minute), gently flip them over and cook for another 30-45 seconds, until golden brown and set.

These are wonderful with blueberry syrup, for an extra burst of blueberry goodness or with good maple syrup. Bacon is optional.

Hope this inspires you to break out of the box and try making a scratch made pancake. Trust me, your family and friends will thank you for it!

Have fun and be fearless!



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