During the week, I rarely have the time to make the kind of breakfast I want. So, on the weekends, I usually take advantage of the time I have to whip up whatever strikes my fancy. Sometimes it’s a frittata, sometimes it’s an omelet, but it’s often pancakes. I really enjoy pancakes with fruit, and my go-to is nearly always blueberries. This recipe from The Joy of Cooking produces the perfect fluffy pancakes that other recipes I’ve tried just can’t produce. I like to top mine with marionberry syrup.

Next weekend I’ll be heading to Curtis Stone’s restaurant, Maude, in Beverly Hills for my birthday dinner. Though it will be a couple days before my birthday, I am so excited and have been looking forward to this for months. I’ll report back when I return!

Ingredients
1 1/2 cups all-purpose flour
3 tablespoons sugar
1 3/4 tablespoons baking powder
1 teaspoon salt
1 1/2 cups milk
3 tablespoons butter, melted
2 eggs
1/2 teaspoon vanilla extract
1/2 cup blueberries
1/3 cup coconut

Combing flour, sugar, baking powder, and salt in a large bowl. Set aside. Combine milk, butter, eggs, and vanilla in another bowl. Quickly mix the liquid ingredients into the dry ingredients. Mix in blueberries and coconut.

Melt a pat of butter in a frying pan over medium heat. Put two tablespoons of batter in the pan for each pancake. Cook until the bubbles at the top of the pancakes have popped, then flip over and cook for a few more minutes, until both sides are golden brown. Serve hot, topped with syrup.