How I loved pancakes as a kid. And on this delicious National Pancake Day, I have it covered with my cheap$kate spin on a childhood breakfast, with the addition of fresh fruit.
Just check out my video below to see how easy it is to do.
Fluffy browned flour pancakes would jumpstart my day with a sugar blast of maple-flavored syrup. Hey, I grew up in the South in a small town so we didn't have access to real New England maple syrup, but what we had was fine.
Of course, now I buy real maple syrup. I don't have pancakes as often as I used to, but when I do I make it a special occasion with the addition of fresh fruit that I add to the frying pan and then pour on the pancake batter.
That way I don't need as much syrup since fresh and in-season fruit adds a layer of natural sweetness. And you'll never be bored with plain pancakes again if you try my versions of Fruity Pancakes, and I bet the kids will eat them up, too!
What fruit can you add? Just about any type you can find, really. Start with an easy-to-get sliced banana, then move on to peach, and more exotic ripe slices of mango.
It's easiest to use small whole fruit that is ready to add, like blackberries, blueberries, strawberries, and raspberries. Scroll on to see the fruity variations I've tried and pick a favorite to try yourself.
My recipe is basic, I use premixed pancakes from the box. Nothing special really. The average mix is usually just enriched flour, sugar, dried egg, and milk. Normally you just add water. You can use your own favorite mix or even a homemade mix. If price is no object then get organic from Whole Foods or from your fave health food market.
I do like to finish my pancake with a pat of real butter. It's up to you if you want to go that far.
Here is my basic Pancake Recipe using a box of mix and fresh blueberries. I like to make one large pancake, but you can make them any size you and your family or friends like including small or dollar-sized.
Blueberries are ready to go, just a quick rinse and put them right on a lightly oiled hot griddle or pan -- no peeling or seeds to remove. Next, pour on the pancake batter and cook until browned on both sides.
My YouTube video link for viewing or embedding, just click here.
Ingredients (2 servings, using a pancake mix)
1 cup pancake mix - any favorite
3/4 cup water - okay to use milk for a richer pancake batter.
1/4 cup blueberries - add as many blueberries as you like per pancake, about a dozen or so.
1 tablespoon of cooking oil - to grease the skillet. Add more when needed, depending on how many pancakes you make.
Butter and your favorite pancake syrup - add as much as you like.
Directions Prepare pancake batter according to package directions. My pancake mix calls for 1 cup of flour and 3/4 cup of water.
Mix pancake ingredients in a bowl. When mixed it will be like thick country gravy.
(If you are using frozen blueberries it's okay to add them right to the batter. Defrosted or not, as they will warm up during pancake cooking.)
Add a teaspoon of oil to the pan or griddle. Heat the pan over medium heat.
Rinse fresh blueberries and arrange on a hot pan or griddle. Add as many as you like, depending on the size of each pancake.
Brown pancakes for 2 to 3 minutes on each side, depending on pan heat. When you see air pockets then check the bottom of the pancake to see how it's browning.
The instant box of pancake directions mentions cooking time to brown each side as 1.5 minutes each....hmmm, they must be using a super hot pan! Best to just check the pancake for color as you go.
If you want a dark brown pancake presentation, then cook one side to get the right hue of brown, then cook the other side for a minute, to finish. Serve browned side up, on the plate.
I serve hot with melted butter and a favorite pancake syrup.
Cherry Pancakes are at the topof my fave fruit-filled breakfast.
You do need to remove cherry seeds, but it's worth the effort and since the cherry season only lasts a couple of months, you won't be making these too many times anyway, so give my Cherry Pancakerecipe a try.
Fig Pancakes are another favorite. I have a fig tree a few blocks away so I can get them for free when the tree starts bearing sweet fruit.
When store-bought they are on the expensive side, but I've found packages of cheaper dried figs that work just fine.
Blackberries often show up at my local 99c Only Store, so they will end up in my Blackberry Pancakes. They are often quite large so I slice them in half before pouring on the pancake batter.
Mango Pancakes may be the sweetest fruit pancakes.You do have to wait for them to reach ripeness until they are soft to the touch like a peach.
And they are well worth the wait. Check out your local ethnic market to get a good deal on them.
I'm late to Persimmons.It took living in Little Armenia in Los Angeles to come around. They sell them in the neighborhood mini-mall markets.
Persimmons are ripe when soft and the flesh is like pudding. And they pair perfectly with pancake batter.
Go ahead and flip your own fruity Pancakes this auspiciously delicious day.
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