Sunday, July 1, 2012

Breakfast in Savannah

Have you ever experienced something, somewhere, that was just so perfect you couldn't stop thinking about it? I love breakfast and always seek out cool and different breakfast places while traveling. We recently traveled to Savannah, Georgia for the opening of "The Total Look" at SCAD Museum of Art.

SCAD is a great reason to be in Savannah and their new MOA is interesting both inside and outside. They've renovated an old train depot and it is quite unique. While in Savannah, I also recommend J. Christopher's on 122 E. Liberty Street for breakfast. We ate there numerous times. The menu is extensive with daily specials. One item is a real stand out: Blueberry Maple Crunch Pancakes.

Once back home, I had to try to duplicate the recipe. While nothing will be as great as J. Christopher's...I think I came close. What do you think?

inspired by J. Christopher's, Savannah, GA


1 cup flour
1/2 cup cornmeal
1/4 cup plus 2 tablespoons sugar
1/2 cup maple granola
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups soy milk
3 tablespoons unsalted butter, melted and cooled
1 large egg, lightly beaten
2 cups (1 pint) blueberries

Whisk together flour, cornmeal, 1/4 cup sugar, granola, baking powder, salt and baking soda. In another bowl, whisk together milk, butter and egg. Whisk wet ingredients into dry ingredients until just combined. Mixture will be lumpy.

Heat a griddle or large skillet over medium heat. Lightly coat griddle/sillet with oil. Toss blueberries with remaining 2 tablespoons sugar. Fold blueberries into batter. Check to be sure griddle is hot by sprinkling a few drops of water...if they sizzle your griddle is hot enough. Spoon batter onto griddle 1/3 cup at a time. Flip and cook until golden brown, about 2 minutes. Repeat until all batter is used.

Serve with butter and maple sugar. Enjoy!

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