Blueberry Crunch Pancakes

I love breakfast food.  We eat breakfast for dinner a lot in this house, and that usually means pancakes.  When I have the goodies on hand, though, we go for more than just our standard recipe.  We recreate our favorite dish from J. Christopher's: Blueberry Crunchcakes.

The method is simple, but the results are huge.  I made these with the "Pancake Posse" at the office last week, and they were a huge hit.

Blueberry Crunch Pancakes

{ You know you want one! }

You'll need:

• A batch of basic pancake batter { use a mix if you must, but I swear by these }
• 2 packages crunchy granola bars { As in two individual packages of two granola bars each; 4 bars total.  I use Nature Valley Oats N' Honey... in the green wrapper. }
• 1 pint blueberries

And the instructions are super easy.

• Prepare batter as usual.
• While batter is resting, wash blueberries and prep granola bars.  Either crush the bars in a mini food chopper... or, if the kids are up, stick the bars in a zip-top bag and let them pound with a mallet.  { Or maybe that's not a good idea for kids.  Not sure.  Don't have any yet! }

• Portion batter onto a hot griddle using a 1/3 cup measure.
• Allow to cook for just a minute, then top wet batter with a generous sprinkle of crushed granola and blueberries.

• Flip and finish cooking as you would any other plain pancake.

• Serve warm topped with more blueberries and crushed granola.

{ Meet Anna, the originator of the fantastic base pancake recipe! }

Then relish in your restaurant-worthy homemade brunch!