Tuesday, August 18, 2009

A Breakfast Recipe from Kyle’s Kitchen

Blueberry Walnut Pancakes
One of the perennial breakfast favorites among the B&B guys are Kyle’s Blueberry Walnut Pancakes. Here’s the recipe, so that you can make them at home yourself, and bring a little bit of the Kyle’s B&B flavor into your own kitchen! (This is an especially good time of the year to make them, as fresh blueberries are in season here in the Northeast, and often on sale!). As you may recall from an episode several years ago, this is Brad's favorite of Kyle's breakfast recipes.

INGREDIENTS:
(If you can, please use organic ingredients. Almost all of the following ingredients are available organically, if not at your local supermarket, then at your local health food store).
1 ¾ cups whole wheat pastry flour
¼ teaspoon sea salt
2 tsp. baking powder
1 ½ cups soy milk
1 tablespoon cold-pressed vegetable oil or coconut oil
2 eggs
¾ cup fresh blueberries
¼ cup chopped walnuts
100% pure maple syrup, (from Vermont, if possible)

1.Combine flour, salt, baking powder in one large bowl. Stir until totally mixed together.
2.Beat eggs in separate bowl, then add to dry ingredients in large bowl.
3.Add oil and soymilk to large bowl, mix all ingredients together well, until it is no longer lumpy.
4.Add blueberries and walnuts to mix, stir well.
5.Heat well-greased, large frying pan over medium heat..
6.Pour batter into pan, about ¼ cup at a time, to make individual pancakes.
7.When bubbles form on top of pancake, turn over with spatula and let cook until golden brown.
8.Repeat with rest of mix until batter is all used up; you can keep the cooked pancakes warm while the others are cooking by stacking them in a corningware dish and placing in oven or toaster oven at very low heat.
Serve with maple syrup.
NOTES:
Many pancake recipes call for sugar or other sweetener in the mix, but with the blueberries and the maple syrup topping, you’ll find these pancakes are plenty sweet enough!

For an interesting, oat-y alternative mix, instead of 1 ¾ cups whole wheat pastry flour, use instead 1 cup of whole wheat pastry flour and ¾ cup oatmeal.


If you happen to have a nut allergy, a good substitute for walnuts would be chopped banana... just chop up 1 or 2 into thin circles & add to mix.

I strongly urge you NOT to use non-stick pans… I’ve heard some nightmare stories about the health effects of some of these, I know they make cooking easier, but please… it’s not worth it.
 
 
 
 
 

6 comments:

Peter said...

Greg, thanks, this is mouth watering!

Jamie Burrows said...

I remember the episode when Kyle told Brad he was making his favorite blueberry walnut pancakes for him, to cheer him up! It sounded *delicious* at the time. Now I'm going to taste them for myself! Thanks, Kyle!

Jon Carl Lewis said...

thanks for sharing the recipe... i've been making blueberry muffins with a recipe my husband customized for me (high fiber, whole wheat, high protein, etc...)

jeff said...

When do we get to see Breyer's french toast recipe? Preferably with nude pics of him cooking it!

Jon Carl Lewis said...

ooh... how lovely to see those hot, buttered buns!

Wedding said...

Walnuts, quite expensive for pancakes but a real burst of excitement in every bite! I wonder what other nuts and alternatives we can use here!?