I intended to take a break from blueberry laden recipes for awhile. Not that I don’t love this summery fruit, but variety is the spice of life, at least in my kitchen. But then Whole Foods had an amazing one day sale – $1.99 for a pint of organic blueberries. With a deal like that I couldn’t help but stock up on 3 pints to freeze for later. It felt like a lot of blueberries, but I have to say, there were other customers stuffing entire shopping baskets full of berries.
And thus, more blueberries creations were in the works including these blueberry pancakes.
But if the thought of blueberry pancakes makes you want to yawn, I hope these pancakes will entice you to think again. Since I intended to enter these in the Blueberry Council’s blogger recipe contest, I wanted to give them my own special spin. And I think I accomplished that. I took a light and fluffy buttermilk pancake base, topped it with blueberries…
(I like to top my pancakes with the pancakes instead of stirring them into the batter to ensure the berries don’t break down and each pancake gets an even number of berries.) and a generous sprinkling of a Chai-Scented Crumble.
Comprised of flour, rolled oats, honey, butter and a homemade Chai spice mixture, this crumble adds the perfect textural contrast to these pancakes. I love how it’s crisp crunch pairs with the hot, bursting berries and the airy pancakes. It makes for a lot of variety in each bite and the spice mixture of cardamom, cinnamon, allspice, and black pepper adds that little extra something without overwhelming the berries. It lends soft hit of spice and warmth to these pancakes, making them ever so sophisticated and a touch outside the norm. Chai not your thing? You can easily go simple and spice up your crumble topping with 1/4 teaspoon of ground cinnamon or ground ginger instead. Vegan? Check out these Vegan Blueberry Crisp Pancakes I made back in 2009.
-2 cups all purpose flour, divided
-1 cup rolled oats
-1/2 teaspoon Chai Spice Mixture
-1/4 cup plus one tablespoon honey, divided
-1/4 cup chilled butter, cubed
-1 1/2 teaspoons baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
-2 large eggs
-1 cup lowfat buttermilk
-3/4 cup nonfat milk
-1/2 teaspoon vanilla extract
-1 cup frozen blueberries
Preheat an oven to 350 degrees F.
In a small bowl, combine 1/2 cup of the flour, oats and Chai spice mixture until well combined. Stir in 1/4 cup of the honey until evenly distributed and then, using a pastry blender or two knives, cut in the butter.
Using a tablespoon begin making clumps with the mixture and drop gently onto baking sheet. Bake for 25-30 minutes, until firm and light gold. Cool on baking sheet. (This step can be done the night before to save time.) If pieces are large, coarsely chop into chunks. Reduce oven temperature to lowest setting.
Meanwhile, in a large bowl, whisk together the remaining flour, baking powder, baking soda, and salt. In a separate medium bow, beat together the eggs, buttermilk, nonfat milk, remaining honey, and vanilla.
Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only enough to combine them. The batter will still be somewhat lumpy. Using a 1/4 measure, ladle the batter onto the griddle or skillet. Top each pancake with blueberries and Chai-scented crumbles. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on top, about 1 1/2 minutes. Cook on the other side until golden brown, about 1 1/2 minutes more. Keep the pancakes warm in the oven until ready to serve.
Yields a little over 3 tablespoons
-1 tablespoon ground cardamom
-2 teaspoons cinnamon
-1 teaspoon ground allspice
-¾ teaspoon black pepper
Stir together all ingredients until well combined.