Chef Doug's Recipe for
Whole Wheat Blueberry Cinnamon Pancakes

Yes, there's a story behind this. Isn't there always? Pressed for time? Then, click here to cut to the chase. Well, we used to subscribe to Bon Appetit magazine. They had a section for readers to write in and grovel, beg, whine, or whatever was necessary to get Bon Appetit to approach various restaurant chefs and grovel, beg, whine or whatever was necessary to get the chefs to divulge recipes for dishes that the readers had "experienced" in these restaurants. Quite often the requests seemed like they were more intended to demonstrate the reader's culinary breeding than to obtain a recipe for a favorite dish:
"On our most recent trip to the Riviera, my wife and I visited our favorite little bistro, Chez Georges, and experienced the most wonderful dish. It was a pretentious little brie served with an exquisite sauce, that while not overpowering, still elicited feelings of strength and power and evoked memories of my younger days with the regiment during the Campaign of '43 blah blah blah. As my wife was sipping her '37 Chateau Snoot, she remarked to me, "Sweetie, we should obtain the recipe for this experience." However, even though we are close personal friends of Georges, we still couldn't persuade him to reveal the secrets of this sauce. Could you please try your persuasive talents on Georges? We hope to share this experience with my wife's cooking society this spring on our annual Mediterranean Gourmand Charity cruise."
Pretty nauseating, huh? We often wonder if Bon Appetit has to bribe the chef with sex or perhaps a full three course meal from McDonald's. (The chef, of course, couldn't be seen going into McDonald's without ruining his career.) We also wonder if the secret recipe is nothing more than a commercially available product that the chef uses in his restaurant. Perhaps the reason that he won't divulge the recipe is that he can't? So, perhaps when Bon Appetit offers to publicize his recipe and his restaurant (in other words, make it worth his while to produce a recipe) the chef is willing to cobble up a recipe? We don't know. We're just wondering, you see.

The main reason we wonder is the following recipe. You see, this was the result of one of those nauseating "the last time we were skiing in San Moritz, we stayed in our favorite chalet and experienced the most wonderful whole wheat blueberry cinnamon pancakes..." letters. The recipe sounded delicious, but when we looked at it in detail, it looked remarkably like the recipe on the back of a box of Bisquick. We decided to reverse the process and turn the fabricated recipe back into the original commercially available products that the chef might really be using. And therefore, we proudly present the reverse-reverse-engineered recipe for: (Honest to god, we use this recipe and we reverse-engineered it from the recipe in Bon Appetit!)

Whole Wheat Blueberry Cinnamon Pancakes

1 1/2 cups Bisquick (yes, Bisquick)
1/2 cup whole wheat flour
1 cup milk
2 eggs
1 tablespoon cinnamon
1 15-oz can of blueberries, drained and rinsed

Combine the Bisquick and flour. Add the milk, eggs and cinnamon, stirring until you have a nice pancake batter. Gently fold in the blueberries just before you are ready to start cooking. Cook on a hot griddle until the edges are dry. Turn and cook until golden.


The batter will tend to thicken with time, so add a small amount of milk and stir, if necessary.

Pancakes can be kept warm in a 175 degree oven if necessary, but they are best served hot off the griddle.

Makes 14 wimp pancakes. Count on it making 6 to 7 pancakes if you want respectable pancakes.

This is a matter of taste, we suppose, but we suggest that to get the best flavor, serve with a dark strong local honey rather than maple syrup. And of course, lots of butter!

We would also suggest serving thickly- sliced, strongly-smoked bacon with your pancakes. Frankly, the combination of smoked bacon, honey, cinammon, wheat and blueberries is unbelievable.

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