Ok guys, today I have a super special guest post for you from my friend Erica, a teen blogger who runs the amazing blog Cannella Vita. Given her obvious love of cinnamon (cannella = cinnamon), it’s a given that she’s awesome, but that will become even clearer one you look at her gorgeous photography and recipes below and on her blog!
(p.s. If you missed it, I guest posted on her blog too a few days ago, here.)
Hello there, I am Erica from Cannella Vita . First and foremost – a warm thank you to Izy for inviting me to do a guest post and introduce myself to all of the readers of Top With Cinnamon. I am also a high-school student (just like Izy!), and share her passion of beautiful food and photography. I have been so blessed to meet such a talented young food blogger like Izy. Her emails always make me smile, her pictures always take my breath away.
Breakfast is my favorite meal of the day — I would choose granola or scones over sandwiches and fries any day! I knew I wanted to share a breakfast recipe with you all today… and I couldn’t think of a better way to start the day than a big stack of blueberry pancakes.
Whether you call them pancakes, flapjacks, or hotcakes, a big stack of these fresh off the griddle is the perfect thing to wake up to on a sunny, Sunday morning. In my opinion, the ultimate weekend luxury is a big stack of warm, fluffy pancakes covered in a shiny, golden layer of syrup. These pancakes are fluffy, light, and spongy with the perfect amount of richness and a thin, golden crust. Not only are blueberries are considered a ‘superfood’ due to the crazy dose of antioxidants packed into each little berry, they add a delicious, sweet pop of flavor in each bite.
There is an art to making the perfect stack of pancakes. Overmixing the batter will result in a tough, rubbery pancake. I like to use a big wooden spoon instead of a whisk to mix the batter — the whisk tends to overmix the batter and ends up with a big clump in the center. Simply combine until you no longer see any flour bits, and you’ll end up with beautiful pancakes with a nice, crisp edges and a pillowy soft interior. My favorite way to eat these pancakes is with a big melt of coconut butter and agave nectar.
How do you like to top your pancakes?