Blueberry Buttermilk Pancakes - Guest Post

Ok guys, today I have a super special guest post for you from my friend Erica, a teen blogger who runs the amazing blog Cannella Vita. Given her obvious love of cinnamon (cannella = cinnamon), it's a given that she's awesome, but that will become even clearer one you look at her gorgeous photography and recipes below and on her blog!

(p.s. If you missed it, I guest posted on her blog too a few days ago, here.)


Hello there, I am Erica from Cannella Vita . First and foremost – a warm thank you to Izy for inviting me to do a guest post and introduce myself to all of the readers of Top With Cinnamon. I am also a high-school student (just like Izy!), and share her passion of beautiful food and photography. I have been so blessed to meet such a talented young food blogger like Izy. Her emails always make me smile, her pictures always take my breath away.

 Breakfast is my favorite meal of the day -- I would choose granola or scones over sandwiches and fries any day!  I knew I wanted to share a breakfast recipe with you all today... and I couldn't think of a better way to start the day than a big stack of blueberry pancakes.

Whether you call them pancakes, flapjacks, or hotcakes, a big stack of these fresh off the griddle is the perfect thing to wake up to on a sunny, Sunday morning. In my opinion, the ultimate weekend luxury is a big stack of warm, fluffy pancakes covered in a shiny, golden layer of syrup. These pancakes are fluffy, light, and spongy with the perfect amount of richness and a thin, golden crust. Not only are blueberries are considered a 'superfood' due to the crazy dose of antioxidants packed into each little berry, they add a delicious, sweet pop of flavor in each bite. 

There is an art to making the perfect stack of pancakes. Overmixing the batter will result in a tough, rubbery pancake. I like to use a big wooden spoon instead of a whisk to mix the batter -- the whisk tends to overmix the batter and ends up with a big clump in the center. Simply combine until you no longer see any flour bits, and you'll end up with beautiful pancakes with a nice, crisp edges and a pillowy soft interior. My favorite way to eat these pancakes is with a big melt of coconut butter and agave nectar.

How do you like to top your pancakes?

With love,

Erica  

Ingredients

1 cup all-purpose flour

2 tablespoons white granulated sugar

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon kosher salt

1 ¼ cup buttermilk, shaken

1 large egg

1 tablespoon unsalted butter, melted and slightly cooled

½ teaspoon vanilla extract

1/2 cup blueberries

In a medium bowl, mix together flour, sugar, baking powder, baking soda and salt.

In a small bowl, measure out the buttermilk. Add the egg, melted butter and vanilla extract; beat until thoroughly combined.

Add the wet ingredients to the dry ingredients and gently mix until just combined, be careful not to over mix. The batter should have small to medium lumps.

Heat up your griddle (or cast iron skillet) over medium heat and brush with 1/2 tablespoon of butter. Scoop 1/4 cup batter onto the warm skillet. Drop some berries on top of each pancake. Cook for 1 to 2 minutes, until small bubbles form on the surface of the pancake, and then flip to cook on opposite side for about 1 minute, or until golden brown.

Transfer cooked pancakes to a baking sheet and place in oven to keep warm. Proceed with the rest of the batter until you're done. Serve with warm maple syrup.