breakfast of champions

blueberry pancakes

A few weeks ago, I hosted a potluck and poker night.

batter for pancakes

I made butter tarts and s’mores cookies for the occasion, thinking that others would bring more savoury items.

I don’t know why I always make this assumption. Everyone always likes to bring sweet things.

blueberry pancake batter

We didn’t do too badly, though. We had a homemade spinach dip inside a loaf of sourdough, chicken wings, a frozen pizza, chips, and an angel food cake decorated to look like a minion.

blueberry pancakes in frying pan

This seemed like the best idea ever, until the next afternoon when I finally crawled out of bed and I ate it for breakfast.


Because I am a champion.


Still… These pancakes are a much better idea.

Have them on New Year’s Day!

Blueberry Pancakes


  • 2 tablespoons melted butter, plus extra for frying pan
  • 3/4 cup milk
  • 1 egg
  • 2 tablespoons lemon juice
  • zest of one lemon
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup frozen blueberries (I like to use the wild ones as they’re smaller and cook faster)
  • optional toppings: greek yogurt and maple syrup


  1. Preheat a frying pan over medium-low heat. Lightly grease with extra butter or oil (or use a non-stick pan).
  2. In a medium-sized bowl, whisk together melted butter, milk, egg, lemon zest and juice until well combined. Sift in dry ingredients (flour through salt) and stir until just barely combined. Fold in blueberries.
  3. Pour batter onto the pan, however large you’d like your pancakes to be (I generally use a one-third measuring cup). When they’re dry around the edges and starting to bubble in the centre, flip them over and cook for another minute or two.
  4. Serve hot with greek yogurt (or whipped cream) and maple syrup.

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