Sunday is game day and the best way to start your day is a good breakfast right? Lets lay out a nice morning plan for Superbowl Sunday. Grab your favorite sparkling, some good recommendations across different price points are
- Korbel Brut Rose $9.99 Its inexpensive but always is pleasing. One of the better values out there. You can find this wine in your local supermarket.
- Gruet Methode Champenoise, Blanc de Blancs ( $24) A sparkling from New Mexico, their line of sparklings are great bargains and delicious.
- Laetitia Brut de Blanc $24 I always enjoy stopping at this tasting room on the way to Paso Robles.
- Louis Roederer Brut Premier Champagne $37 We visited their tasting room last year and its worth the stop. You get to compare aging differences in Magnum's vs the 750ml. The sparkling ages slower in the magnum. This wine is inexpensive considering these are the people who make the much hyped Cristal.
Toast 4oz of pecans for 5 mins on a cookie sheet at 400 F. Take 1 cup of maple syrup and heat in a saucepan and simmer for 3 minutes. Remove from heat and stir in toasted pecans and 2- 4 tbs of unsalted butter. Set aside. Melt 4 tbs of unsalted butter and let cool for the next step. Toss fresh blueberries in Freezer chill slightly and reduce chances of burning later.
In the larger bowl, (this will be where all your final ingredients end up) put in 2 egg yolks, reserve the whites for later, 1 cup of sourcream, 2/3 cup of milk and 4 tbs of cooled melted butter. Beat this mixture well.
In a smaller bowl sift 1 1/2 cup of flour , 2tsp baking powder, 1 tsp salt, 1/4 cup of sugar. After sifting ingredients together add this to your first larger bowl all at once and beat until smooth.
Take the reserved egg whites and beat until soft peaks form. Fold them into the batter. Then fold in 8 oz of blueberries. Mix but don't over mix. That is , don't concern yourself if there are a few lumps. You can use frozen or fresh. I used fresh and put them in the freezer when I started to chill them a bit so they'd hold up to cooking better.
The recipe says to heat griddle over medium heat and then reduce to low to avoid burning the blueberries. I used a 1/4 cup measure to add batter to the pan and cook in batches. My stove cooked them fine using medium heat the whole time. It took too long to cook them on low and I was hungry. Experiment with the first batch and adjust heat as necessary. Turn pancakes when bubbles appear on the surface and/or peak under to see if they have turned golden brown. Cook on other side for a minute or so. Serve with the maple syrup or if go over the top like I did and serve them with a dollup of rice pudding , fresh ground nutmeg, and then the maple syrup pecans. It was divine with the sparkling. Enjoy and add a few fresh blueberries to the champagne. This recipe is adapted from Pancakes & Waffles.