Tonight for dinner my boyfriend and I decided to cook something quick and satisfying for dinner. One of my favorite dinners as a child was breakfast for dinner. Having breakfast for dinner always felt as though we were breaking the rules by having familiar breakfast foods at night. Since I usually don’t indulge in pancakes so early in the morning, I thought that this would be the perfect time to make them. I found a recipe for Blueberry Buttermilk Pancakes from the Bon Appetit archives and modified it for the ingredients I had on hand. Instead of using white flour I replaced it with more nutritious wheat flour and omitted the blueberries and made a fruit salad on the side instead. Along with the pancakes we also prepared some fresh breakfast sausages from the meat counter at Whole Foods. To top off the dinner we decided to make mimosas with the champagne I had left over from my birthday. 

(Blueberry) Buttermilk Pancakes

Adapted from Bon Appetit (makes about 12 pancakes)

1 1/3 cups whole wheat flour
3 tbs. sugar
2 1/2 tsp. baking powder
3/4 tsp. salt
1 1/4 cups buttermilk
2 large eggs
2 tbs. unsalted butter, melted, plus more for cooking
2 cups fresh blueberries (I omitted these)
Pure maple syrup

Preheat oven to 250. Place baking sheet in oven. Whisk first four ingredients in large bowl. Whisk buttermilk, eggs, and two tbs. melted butter in medium bowl; stir into dry ingredients. Fold in berries. 

Heat large, nonstick skillet over medium heat; brush with butter. Drop batter by 1/3 cupfuls onto skillet. Cook pancakes until brown, brushing skillet with more butter as needed, about three minutes per side. Transfer to sheet in oven to keep warm. Serve pancakes with maple syrup.