Dinner Tonight: Pancakes and Milkshakes!

Inspiration for dinner tonight: a fun treat to celebrate two very celebration-worthy things, blueberries and summer vacation!

If you happen to be over the age of 18 and can't remember the complete and utter freedom that summer break represented, the total silliness and why-not nature of this dinner will hopefully help you recapture a least a little taste of those endless blue skies. And for those household members actually on summer break? Well, this is just because. This meal is pretty kids-helping-out friendly, too, so why not put those idle little hands to work?

The Menu

Lemony Cream Cheese Pancakes with Blueberries by ENunn

Serves 6

1 1/2 cup flour
1 tablespoon sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 pinch salt
2 large eggs, separated
1 cup buttermilk
6 ounces cream cheese, cut up
3 teaspoons melted butter
1 teaspoon vanilla
2 tablespoons lemon juice
zest of one large lemon
1 1/2 cup fresh or frozen blueberries

1. In a medium bowl, mix together flour, sugar baking powder, baking soda, salt. In a separate bowl, whisk together egg yolks, buttermilk. Add cream cheese and mix until cream cheese has separated into uniformly small lumps, about the size of large cottage cheese curds. Stir in melted butter, vanilla, lemon juice and lemon zest.

2. Add dry ingredients to wet, then stir to combine. Whisk two egg whites until stiff but not dry; fold gently into batter.

3. Heat a griddle or cast iron pan over medium high heat, until a drop of water sizzles. Lower heat to medium; butter or oil pan. Drop batter into pan by 1/3 cupfuls. Once the batter has spread, drop in the berries. You might want to drizzle some batter to cover them. These need to be cooked a bit longer than you might expect; they won't bubble as quickly or as much as plain pancakes. Turn down the heat if necessary, to keep them from overbrowning, and let them puff up to their full extent after you turn them, which will take 2-3 minutes. Serve with honey or maple syrup or jam.

Save, print, or ask a question about this recipe on FOOD52.

Banana Cardamom Milkshake

Get the recipe.

The Grocery List (for 4-6)

1 quart vanilla ice cream (but it's summer so you may already be stocked up)
3 bananas
2 limes
Buttermilk
Cream cheese
1 1/2 cups blueberries (fresh or frozen)

We assume you have flour, sugar, butter, a lemon, vanilla, cardamom pods, milk, eggs, baking soda, and baking powder. If not, you'll need all of those things too!

The Plan

1. Lay out all the pancake ingredients. Summon people with petite, potentially sticky, hands. Namely, children. Have them mix the pancake batter while you heat up a griddle (or pan).

2. Pop glasses in the fridge in anticipation of milkshake!

3. Griddle them cakes! Enlist wee hand-havers for blueberry sprinkling.

4. You can either whizz up the milkshakes right after you take the last pancake off the griddle to sip as you sup, or wait a bit and have it after dinner is done and the dishes are cleared so you can be sort of lazy about it. Do whatever you feel like doing -- 'tis the season for doing just that.

For more inspiration for dinner tonight, check out FOOD52.com!

Hotline App

Get answers to your burning food questions on the go with our new (free!) FOOD52 Hotline iPhone app.