When Angie came from Wisconsin to Down By The River Bnb is southeastern AZ, she brought with her a recipe for blueberry bread pudding pancakes. Our b&b, here in Cochise County is known for the great breakfasts that we prepare for our guests. This recipe is no exception to that rule.
Angie tried this out on the family we had here from a blueberry growing state and they were really delighted with the pancakes. It does take a little prep time to get this right but the taste is oh so good. Naturally when you have the large fresh blueberries there is nothing to compare.
But wait! Sorry about that Bill Mays. You can also substitute black berries or raspberries in the place of the blueberries. It is a simple recipe that you can doctor up with other fruit if you wish such as apples. You are only held back by your imagination. The recipe makes between 10 and 12 pancakes.
So have some fun with it.
- 3/4 cup all purpose flour
- 2 tbsp. sugar
- 1 tbsp. baking powder
- 1/2 tsp. salt
- 1/4 cup wheat germ
- 7 slices firm egg bread or white bread with crusts trimmed and sliced cut into 1/2-inch pieces
- 2 cups milk (whole milk makes a thicker pancake; skim milk makes a thinner pancake)
- 2 large eggs, slightly beaten
- 3 tbsp, melted butter
- 2 tsp, vanilla
- 1 cup fresh or frozen blueberries
- Stir flour, sugar, baking powder, salt and wheat germ in a small bowl to blend. Set aside.
- Place bread in a large bowl and add milk.
- Let stand until bread is very soft and beginning to fall apart (about 15 minutes), stirring mixture occasionally.
- Add flour mixture to bread mixture and blend.
- Mix in eggs and melted butter.
- Let batter stand 15 minutes.
- Add vanilla and blueberries and gently blend.
- Heat griddle to medium high.
- Melt butter on cooking surface. Drop batter by 1/4 cupfuls onto the griddle.
- Cook pancakes until bubbles form on surface and bottoms are golden brown.
- Turn over and cook until brown on both sides, this may take longer than usual as these pancakes are somewhat cakey.
Serve with syrup.