My family has come a LONG way in our pancake game – for many years, we used the “shake” containers and just added water. In the past few years though, along with a change in eating habits and food preferences in general, we started experimenting. Especially my Dad. I rarely order pancakes out (I don’t mind trying a few bites, but they’re normally just not for me). However, these pancakes I could eat any time of day. They are just the *perfect* combination of sweet and savory and a variety of great textures. These have become a great easy dinner staple when everyone is together. My Dad was the one who developed the perfect recipe (which is the one I am sharing with you all today). Very recently, he finally said he perfected it, with the addition of light brown sugar to the mix (something he saw someone mention on a Food Network show). These are hands down the best pancakes I have ever had, and I definitely recommend trying them for a weekend brunch treat! Enjoy, friends! 🙂

Makes Around a Dozen Large Pancakes

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Dry Measuring Cups

Mixing Bowl

Mixing Spoon

Dry Measuring Cups

Liquid Measuring Cup

Measuring Spoons

Whisk

Small Mixing Cup

Spatula

Frying Pans

Ingredients:

*Disclaimer – I am including certain brand names of things I use (just because they are personal favorites of mine), but feel free to use whatever brand you like, is the cheapest, is on sale, what you have on hand, etc.*

2 Cups Bob’s Red Mill Buttermilk Pancake & Waffle Mix (My Dad swears by this mix, but you can certainly use another)

1 Cup Pecan Pieces (I get mine from the bulk section in the store)

1 and 1/2 Cups Fresh Blueberries

2 Large Eggs, Lightly Beaten

1/2 Cup Light Brown Sugar (Soften in the microwave by heating with a wet paper towel over top if needed)

1 and 1/2 Cups Whole Milk

2 Tablespoons Olive Oil (And more for coating pans)

Optional for Topping: Extra blueberries, maple syrup and whipped cream (This brand is my favorite: http://www.isigny-ste-mere.com/en/our-creams/our-whipped-cream/)

Featured Artists:

Breakfast Board by Dennis Melnyk

Instructions:

1. First, mix together pancake mix, blueberries and pecan pieces.
2. Then, add lightly beaten eggs, whole milk, light brown sugar and olive oil.
3. Coat frying pans in light layer of olive oil (as needed) and heat on medium heat.
4. Pour pancakes into pan and cook (keep an eye on the edges for browning and flip).
5. Once all pancakes are done, top with toppings of choice (fresh blueberries, whipped cream and maple syrup).
6. Enjoy! 🙂

*Store in fridge then reheat to eat later.*