Wednesday, April 21, 2010

MS150 Breakfast (Whole Wheat Blueberry Pecan Pancakes)

Last weekend was the annual BPMS150 which my dad and I participated in. It was my first time to ever ride such a distance from Houston to Austin and my dad's third time to fulfill the two day trip. However, I managed to beat his "thirty years older" legs by a near hour leaving him in the dust after the lunch break. (funny how it is called the "lunch" stop when I got there around nine in the morning!) I crossed the finish line, turning into the heart of downtown ATX at approximately noon, fifteen minutes before my mother (who had driven up that day) even arrived! And almost an hour before my dad crossed the same line. So bittersweet I felt when no one was there to greet me at the finish line, yet giddiness when I realized I finished so early that I beat my own mother's car! (Which I guess isn't saying much when she drives SO SO SO SLOW. . . ha! I still love you mom!)
But anyways back to the Whole Wheat Blueberry Pecan Pancakes, because a post will soon follow with in depth details on the BPMS150 Houston-Austin ride. So these pancakes were made the night before the big day, because I knew that there was no way I was going to get up at five in the morning to cook a gourmet breakfast that I would be craving. So plan B: make the pancakes ahead of time and freeze them! (Which I still have a few frozen that are waiting to be eaten. . . thus saying, they freeze quite well for weeks.) These pancakes are healthy with the whole wheat flower, juicy with the flavorful blueberries, and have a slight crunch affect with the finely chopped pecans. All of these which add to the whole affect of an absolutely amazing grand breakfast pancake.
one cup all-purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/2 tablespoon sugar
1 egg
3/4 cups milk (PLUS MORE)
1 tablespoon melted and cooled butter
1/2 cup fresh blueberries
1/2 cup finely chopped pecans
In a bowl mix dry ingredients and in separate bowl beat egg, milk, and butter together. Gently stir mixture into dry ingredients and then add in blueberries and pecans. If thick, add some more milk (which you will most likely be adding LOTS MORE!). Lightly spray skillet and heat over medium-high. Ladle batter onto skillet to make pancakes. Adjust heat and flip pancakes after bubbles rise to surface and bottoms are brown and golden. Cook until the second side is slightly browned and serve warm. Enjoy!

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