My very own Pancake Breakfast

As you know, I'm deeply, deeply obsessed with the TV show "Friday Night Lights." It has nothing to do with football, everything to do with the great writing and acting, and a little to do with one Tim Riggins. And sometimes it has a tiny bit to do with food.

"FNL" (as it's called in our house) is set in the fictional Dillon, Texas, so BBQ is big. There are quite a few references to ribs and pulled pork, which never fail to make my mouth water. Even seeing the sundaes served up at Dillon's Alamo Freeze make me want to ditch fancy city ice cream for the pleasing, symmetrical swirls of soft serve topped with jimmies.

The other food frequently referenced is pancakes--specifically at the Pancake Breakfast, an annual fundraiser for the Dillon Panthers.

If you know me, you know I'm not really a breakfast food person. I don't like eggs, and am not too keen on pancakes or waffles. French toast I can get behind (although apparently I don't know how to make it). But for the most part, I'm a toast, bagel, or baked  goods girl: give me a good scone or muffin and I'm happy.

Since watching "FNL," though, I've latched onto the idea of a Pancake Breakfast. Because the show is in the midst of its fourth season and the subject of a great deal of conversation in the Hungry Dog home (the husband is equally obsessed, due to one Lyla Garrity), pancake breakfasts have been on my mind. On Sunday, I decided to have one of my own.

Pancakes are no big deal, but I've never made them from scratch. Turns out they couldn't be easier. I used Mark Bittman's recipe and threw some cinnamon, cardamom, and blueberries into the batter. I served up stacks of them, smothered in maple syrup, with an extra handful of berries tumbling over the top. With a couple of strips of bacon on the side, I may officially be a pancake convert.

Pancakes
Adapted from Mark Bittman's How to Cook Everything

2 c. flour
1 T. baking powder
1 T. sugar
cinnamon to taste
cardamom to taste
1/2 t. salt
1-2 eggs
1 1/2-2 c. milk
2 T.  butter, melted and cooled
1 c. blueberries

Whisk dry ingredients together in a  large bowl. In a smaller bowl, combine milk, eggs, and butter. Mix the wet ingredients into the dry, being careful not to overmix. Don't worry if there are some lumps.

Heat up a griddle and melt some butter over medium heat. Ladle pancake batter onto the griddle, whatever size you like. After they've cooked for a minute or two, drop some blueberries onto each cake. When they are nicely browned on the bottom and bubbly on the top, flip and cook for another 3-4 minutes on the other side. Serve with butter, syrup, and more berries.