Blue Wally Pancakes with blueberries and walnuts are a specialty of this Dinkytown diner.
Al’s Breakfast is known for long lines, being the narrowest restaurant in Minneapolis, its humble beginning as an alleyway between two buildings and its sassy staff.
It has also received many accolades including a James Beard Foundation award, twice featured on The Food Network’s Diners, Drive-ins and Dives with Guy Fieri and reviewed on the website Roadfood by Jane and Michael Stern.
It is popular with college students at the nearby University of Minnesota and out of towners. Its reputation is known far and wide as being THE place to go for an unforgettable breakfast experience.
If you want to enjoy Blue Wally Pancakes without the drama and someone standing behind you breathing down your neck waiting for your stool, you can now make them at home. And what better time to make then than Pancake Day.
Pancake Day, or Shrove Tuesday, is always the Tuesday before Ash Wednesday. It is a way to use up some of the richer foods; butter, eggs, milk, and sugar, that people often abstain from during lent.
These Blue Wally pancakes would be the perfect choice for your Pancake Day celebration. Breakfast, lunch or dinner, pancakes make a satisfying meal, especially these wheaty beauties.
I have had this recipe for ages and has become my go to blueberry pancake recipe. I clipped it from a feature Parade Magazine (an insert that comes with a Sunday newspaper delivery) was doing on diner food and featured the recipe from Al’s Breakfast.
I make the pancakes in a smaller size so they can be reheated in the toaster. This recipe makes more than the three of us can eat in one sitting so I wrap the cooled leftovers in plastic wrap in sets of two and put them in a freezer bag. For quick weekday breakfasts I just take out a package, unwrap the plastic and drop them into the toaster.
Miss Scarlet does not like nuts, so I add some chocolate chips to hers after I pour the batter on the griddle and others get chopped walnuts sprinkled on. Topped with warm maple syrup or a large pat of butter, breakfast does not get better than this . Of course, these Cocoa Pancakes are pretty darn good, too.
- 6 tbsp unsalted butter, plus more for the griddle
- 1 tbsp honey
- 1 1/2 cup all purpose flour
- 1 1/2 cup whole wheat flour
- 2 1/2 tsp baking powder
- 1 tsp salt
- 3 large eggs
- 3 cups milk or buttermilk
- 1 cup fresh blueberries, washed and dried
- 1 cup chopped walnuts (optional)
- Warm maple syrup for serving
- Melt the butter with the honey over low heat in a small saucepan. Remove from heat and cool slightly.
- Combine white and wheat flours, baking powder and salt in a large bowl. Whisk lightly to blend.
- In a small bowl lightly beat the eggs. Add the milk and mix well. Add the slightly cooled butter mixture to the milk and eggs and blend well.
- Add the liquid mixture to the flour mixture and mix until just combined. Add the blueberries and fold lightly to prevent the juice from staining the batter.
- Let the pancake batter rest for 30 minutes.
- Melt one teaspoon butter on a nonstick griddle or skillet.
- Ladle out your pancake batter into your preferred pancake size.
- Once bubbles start to appear, top with any extras, like chopped walnuts or chocolate chips.
- Flip the pancakes over and cook until golden brown.
- Repeat with the remaining batter, adding more butter to the griddle as needed.
- Serve them hot off the griddle, or keep warm in a single layer in a 200º oven.
- The pancake batter needs to rest for 30 minutes so plan accordingly.
- I make smaller pancakes, 4 on a griddle, so they can be reheated in the toaster.
- I added walnuts to some and chocolate chips to some when they were cooking.
- Leftovers can be wrapped in plastic, stored in a freezer bag in the freezer and reheated in the toaster.
- I ended up with 18 smaller pancakes.
As always, thanks for stopping by, and please visit often.