Chocolate Blueberry Pancakes & Egg Muffins

Chocolate Blueberry Pancakes with Blueberry Glaze
Chocolate Blueberry Pancakes with Blueberry Glaze

Weekend is upon us so that means a lot of you will be headed to a fabulous brunch.  However if you don’t have the cash or time to head to a trendy cafe or restaurant try these two super easy recipes for breakfast or brunch.  I love to make a big breakfast for my family on the weekends but wanted to make something yummy for them so decided on chocolate pancakes with blueberries (topped with a sweet blueberry glaze) and some egg muffins.  Again I don’t always follow a recipe and I always go for what I have in the fridge or try to alter the ingredients to my liking.  I had originally wanted to make blueberry waffles but our waffle maker is missing and I had some Hershey’s Cocoa Powder left over from a baking experiment and wanted to use some of that.

CHOCOLATE PANCAKES: 

1 3/4 cups all-purpose flour (I used flour plus 1/4 cup of Hershey’s Cocoa Powder) 
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream (I used vanilla greek yogurt for substitute) 
1 stick butter, melted
1/2 teaspoon vanilla extract (I used Vanilla Butternut) 
1 1/2 cups fresh or frozen blueberries

Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla extract, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries into the batter.  Heat a large skillet or griddle over medium heat and cook pancakes 2-3 minutes on each side.

(via Trisha Yearwood Southern Kitchen) 

Chocolate batter with blueberries thrown in
Chocolate batter with blueberries thrown in

Next up was to make the Blueberry Glaze Sauce for the pancakes.  The original recipe called for:
1/2 cup water – 1/2 cup white sugar – 1/2 cup frozen blueberries 

(FYI I used less water about 3/4 cup, cut down the white sugar to about 1/4 cup and I added 2 tablespoons of brown sugar and 1/2 teaspoon of Jamaican Rum Extract)  

**Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.

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For the Egg Muffins you just basically prepare your eggs as you usually do before cooking them and just place them in a muffin pan (be sure to coat with cooking spray before putting in oven or you can use cupcake liners as well).  I used maple syrup sausage, cheddar cheese, a little bit of sweet onions, a bit of peppers and salt & pepper for taste in my egg muffins.  Next time I think I will add more stuff I want to try andouille sausage and mix some more ingredients to the mix.

Bake for 20-25 minutes at 350° degrees.

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