Julia loves to make delicious baked treats and share her recipes with others.
I Was Inspired by Life Cereal
I'm not the type of person who usually mixes fruit into my cereal. Actually, I'm not the type of person who usually eats cereal for breakfast—I like all things thick, fluffy, and stuffed with extra sweets. In other words, my breakfast of choice would be chocolate chip pancakes, peanut butter waffles, cinnamon french toast, doughnut muffins, or leftover pizza, because it's easy to grab. And top everything with syrup and whipped cream. Except the pizza.
But there is one cereal that is surprisingly healthy yet high on my list of foods to overindulge in: Life cereal. And as summer is blueberry season, we had blueberries sitting around in the fridge when I opened my box of Life.
Cinnamon and Blueberries: An Unexpected Romance
So of course I added blueberries, because I have a freakish obsession to combine foods. If I am eating a muffin and there is ketchup on the table, I'll have to stop myself from dipping the muffin in ketchup. Because everybody knows that that is just gross, but I love to try new combinations because you never know. Tater tots in ice cream just might be delicious. (It is, I've tried it!)
I also had a box of cinnamon Life cereal, so when I finished my first box of Life, I opened my second. And lo and behold, there were more blueberries in the fridge! So of course, I put them in. And it was absolutely delicious. More so than regular Life and blueberries. There was just something about the little swirls of cinnamon hidden in those squares that reacted with the blueberries and made my taste buds dance.
So why not combine blueberries and cinnamon in a pancake? Pancakes are my absolute favorite food, and blueberry pancakes are a pretty common occurrence. Cinnamon pancakes are also delicious, and if cinnamon and blueberries go together as well as I think they do, these pancakes will be absolutely fabulous.
Read More From Delishably
I tried it. They are!
Big and fluffy, stuffed with something I can convince myself is healthy, and juxtaposing that fresh juicy flavor with something strong and spicy. If you like pancakes (and heck, even if you don't), you have to try them with cinnamon and blueberries! You just do.
I almost always make pancakes using the recipe from my mama's 30-some year old Betty Crocker cookbook, and then just add in whatever flavors I'm dreaming up at the moment. They are perfectly wonderful pancakes, delicious enough plain without having to add even a drop of syrup.
But add some new flavor and ohhh . . . heavenly. I may be a bit dramatic, but well, I like pancakes.
For this recipe, I added one tablespoon of cinnamon and mixed it into the batter. I then sprinkled a little extra cinnamon into the bowl but didn't stir it in, so that the whole batter would be infused with a bit of cinnamon, but there would also be some cinnamon "hot spots" where you could absolutely taste the cinnamon and the blueberries together. I wanted to taste as much of the two flavors as possible (without going crazy with the cinnamon because whew! it is strong).
Rate This Recipe
Keep pancakes warm while you make them by wrapping them in tin foil. The foil can then be used to save leftover pancakes in the freezer.
- 1 egg
- 1 cup flour
- 3/4 cup milk
- 1 tablespoon sugar
- 2 tablespoons vegetable oil
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- Beat the egg until it is fluffy.
- Add in the rest of the ingredients and whisk together. Do not overbeat; the batter can still be a little lumpy.
- Fold in blueberries, as many as you so desire.
- Cook in a greased frying pan over medium heat until the edges start to pick up off the pan and bubbles form on top.
- Flip over and cook the other side.