Friday, July 8, 2011
Brunch last sunday consisted of extra fluffy scrambled eggs (always with Penzey's Chicago Steak Seasoning, it's my weird little secret for delicious eggs) and delicious blueberry pancakes. The blueberries were beyond perfect: slightly tart, slightly sweet and not so ripe that they fell apart and melted into the batter.
I used my go-to pancake recipe which you can find here, and just tossed in the berries, easy peasy. I like to throw some berries in the ladle, but then I always strategically place a few more once the batter's on the griddle; can't leave berry placement completely up to chance!