Soft, thick and fluffy blueberry pancakes drizzled with a homemade vanilla sauce.
I don’t keep track of days like national “Blueberry Day” or national “Blueberry Pancake Day” (yes, even that exists) because in my world, everyday should be blueberry day. These amazing little berries are way too tasty to only celebrate them on one day. In fact, if I were to be in charge of giving out national days to all the types out food out there, I’d grant blueberries a whole week, or even a month.
As you can probably tell from that, I love blueberries (but let’s be honest here, who doesn’t?!). Because we all love blueberries so much, I came up with a blueberry version of my classic Extra Fluffy Buttermilk Pancakes which contain blueberries in every single bite. But wait, I didn’t stop there. I took it a little further and also made a recipe for a homemade vanilla sauce that you can drizzle (or slather, whatever rocks your boat) on top of these delicious fluffy pancakes. The morning is saved, now we get a tasty treat for rolling ourselves out of bed.
So apart from the fact that I am a known blueberry lover, what else is new?
My husband and I have finally booked our tickets for our Canada trip, which is really exciting. We decided to also visit parts of the US, specifically because the flight to New York was cheaper than a flight to Toronto. So our adventure will start in NYC where we will stay for a couple of days (and where I will buy tons of stuff, anyone say make up?). But since lodging in NYC is crazy expensive, our stay there is limited to 3 days. Then we will rent a car and start heading up north to CANADA. Oh Canada, I cannot wait to meet you.
Our Canada trip this summer is a huge deal because it will determine whether we will move there or not. I’ve never traveled this far in my life before (the furthest was England, but that’s at least still the same continent) and I’m pretty nervous about it, but then also keeping in mind that we might actually move there… that just makes me anxious, but kind of in a good way, if that makes sense. Our top city choices for our move would be either Toronto or Ottawa, but let’s see what we’re going to say once we’ve actually been there.
To be honest, one of the things I’m looking forward to most is finding out if the clichés about Canada are really true. Are the locals really that friendly? Do they really overuse the word “sorry”? Do they really pronounce it that differently? …..
I really hope they do! 🙂
- 1 vanilla bean
- 300ml milk (1 and 1/4 cup)
- 3 egg yolks
- 80g sugar (1/3 cup)
- 150ml heavy cream (2/3 cups)
- 10g cornstarch (1 tablespoon)
- 200g flour (2 cups)
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 50g granulated sugar (1/4 cup)
- 2 large eggs
- seeds of 1 vanilla bean
- 375ml buttermilk (1 and 1/2 cups), plus 2 extra tablespoons
- 2 tablespoons butter, melted
- 250g fresh blueberries (8.8oz)
- butter or coconut oil for the pan
- Slice the vanilla bean open and scrape out the seeds. Put the seeds, pod and milk into a saucepan and bring to a boil, stirring frequently.
- In the the meantime mix the yolks, sugar, heavy cream and cornstarch together until smooth.
- Once the milk is boiling, take out the vanilla pod and slowly add in the egg mixture, stirring constantly. Continue to cook it on medium high until it starts to thicken, stirring constantly. Let it cool a bit while making the pancakes.
- In a medium bowl, mix dry ingredients with a whisk until well combined.
- In a large bowl, mix wet ingredients with a whisk until well combined.
- Pour the dry ingredients over the wet and stir gently until no flour specs remain, being careful not to overmix. Then gently fold in the blueberries.
- Heat butter or oil in a frying pan and when hot add 2 tablespoons of batter for each pancake. Fry until golden brown on each side. You may need to press them down slightly with a spatula since they will rise a lot.
- If you have any leftovers, store them in an airtight container in the fridge and reheat them in the microwave the next day. They'll still taste great!
- *As for the vanilla sauce, store any leftovers in the fridge for up to 4 days. Tip: For a quicker breakfast, make the sauce a day ahead.