Cinnamon Pancakes + Blueberry Maple Sauce

We had a fantastic weekend that involved some friends’ housewarming party, fun with a new babysitter (the boys loved her!), playing in the snow…

 

…being lazy in front of the fire, and oh, these pancakes.

When we lived in Kansas, our sweet neighbor and friend gave us this fantastic Cinnamon Pancake Mix for Christmas. Since then, we have been hooked. Everyone at our house is a fan. Big time. In case you didn’t know, I have a thing for cinnamon (like these doughnuts), so it’s no mystery why I would love these, too.

The mix is so easy to prepare, and it keeps well in an air-tight container. Preparing the pancake batter is easy, too. Did I hear clapping? Yes? You’re on board, I can already tell. I love the addition of cottage cheese to the batter. It’s a delicious enhancement to an already delicious mix. And if you’re thinking cottage cheese in pancakes is weird, please open your mind (and your mouth) to this experience. Trust.

What takes these pancakes over the top is the Blueberry Maple Sauce. A rich, smooth, sweet sauce with whole blueberries. It’s a beautiful thing. My little guys (and the big guy, too) practically lick their plates to get every last bit of the sauce. For real. It’s that good. And if you have any left (you might not), it is excellent on vanilla ice cream.

We have breakfast food at least once a week, whether for actual breakfast or breakfast-for-dinner night. You can bet these pancakes and the sauce show up often in the rotation.

Cinnamon Pancake Mix

Adapted from: Whole Foods Market

6 cups all-purpose flour

2 tsp. baking soda
1 Tbsp. baking powder
2 Tbsp. cinnamon
1 Tbsp. salt
3 Tbsp. sugar

In a large bowl, combine all ingredients. Whisk well to incorporate and store mix in a well-sealed container.

Cinnamon Pancakes

Adapted from: Whole Foods Market

1 cup Cinnamon Pancake Mix

3/4 cup low-fat cottage cheese
2/3 cup milk
1 large egg (or 2 large egg whites)
3 Tbsp. melted butter
Additional butter for melting on the griddle

Heat a skillet over medium heat. In a large bowl, combine pancake mix, cottage cheese, milk, egg, and melted butter. Whisk well to incorporate. Melt butter on the skillet to get good coverage; this will yield diner-like pancakes with the perfect griddle markings. Drop batter by 1/4 cup onto the griddle. Once the batter starts to bubble, flip the pancake and cook for an additional 2-3 minutes. Repeat with remaining batter, adding additional butter to the skillet as needed. Serve with warm Blueberry Maple Sauce. Makes about 9 pancakes.

Blueberry Maple Sauce

An Ashley Original

2 to 2-1/2 cups frozen blueberries

1/2 cup pure maple syrup
1 tsp. freshly grated orange zest
1-1/2 tsp. cornstarch
1-1/2 Tbsp. cold water

In a medium saucepan, combine blueberries, maple syrup, and orange zest. Bring to a boil over of medium heat. In a small cup, mix the cornstarch and water until a smooth liquid is formed. Slowly add the cornstarch mixture to the saucepan, stirring well, and bring the mixture to a boil. Turn the heat to low, and serve the warm sauce over Cinnamon Pancakes.