I love (okay, and Crave ;) the idea of a big carbohydrate bonanza on Christmas morning, like a stack of decadent pancakes. Recently I’ve come across a number of sour milk recipes in my vintage cookbooks, so I used that sour flavor as inspiration for these fluffy, delicious pancakes. Cooked with blueberries and topped with heaps of sweetened condensed milk and powdered sugar, they look like a gooey, snowy mountaintop. Your breakfast guests will like these even more than all those gifts they just tore through.
— 2 1/2 cups whole milk
— 2 teaspoons white vinegar
— 3 cups all-purpose flour
— 4 teaspoons baking powder
— 2 teaspoons cinnamon
— 2 teaspoons nutmeg
— 2 eggs
— 1/4 cup melted unsalted butter
— 1 cup blueberries
— 1 14-ounce can sweetened condensed milk
— salted butter, softened
— powdered sugar
1. Mix together the milk and vinegar and let stand for 10 minutes, until the milk curdles.
2. Sift together all of the dry ingredients. In a separate bowl, mix together the remaining wet ingredients.
3. Add the wet ingredients to the dry and mix until just formed together. The mixture should be a little on the thin side, so add a little milk if yours is too thick.
4. Before cooking, heat your pan until it’s SUPER hot. Coat the pan with a slab of butter.
5. Ladle a scoop of batter onto the pan, then top with a few blueberries (about five or six to a pancake).
6. Cook for about two minutes (until there are quite a few bubbles), then flip and keep cooking for another two minutes.
7. Layer each pancake with a little bit of butter as you build the stack, then sprinkle with powdered sugar and drizzle with sweetened condensed milk. Enjoy hot!
Mix together the milk and vinegar and let stand for 10 minutes, until the milk curdles. Sift together all of the dry ingredients. In a separate bowl, mix together the wet ingredients. Add the wet ingredients to the dry and whisk together. Heat your pan and coat with butter — it should sizzle the moment it hits! Ladle some batter onto the greased pan and top with several blueberries. Wait until a bunch of little bubbles start forming on the surface before flipping the pancake (that’s the secret for perfect pancakes every time!), then cook for about two more minutes on the other side.
Stack your pancakes with a layer of butter between each one, drizzle with the sweetened condensed milk and top with a dusting of powdered sugar. Then you’re ready to dig in!
Sifting powdered sugar on top reminded me of snowfall, so I went for a wintry scene with some plastic deer and bottle brush trees. Knowing your breakfast is going to be this adorable might just be the best way to get yourself out of bed on cold mornings!
This pancake mix also makes a great DIY gift idea! Toss the dry ingredients into a pretty jar and wrap it up with a bow! Just be sure to include the recipe :)
Share photos of your favorite holiday breakfast with the hashtags #britstagram and #iamcreative and read + watch all of Crave here!