Pancakes are a perfect way to start the day, and since this is my first post, I wanted to begin with one of my favorite meals – breakfast. My name is Tade, and I have worked in the family business since my mom started it in 2013. As our well-established following shows, Bleuberet’s recipes are a hit from the simple quick side dishes to more elaborate dinners. I am really excited to be contributing to the The Hungry Millennial section with recipes that I develop in my own kitchen in Berlin. My mom still writes a bulk of the recipes, but I wanted to add a stronger millennial voice to our blog – so welcome to my world that is filled with small kitchen-friendly recipes, that will be filled with simple, tasty ingredients that you probably already have stocked in the pantry. (Yours will probably be in English, but basically the same.)

The answer to making the day begin on the right foot. Brought the syrup back from Maine this summer, thus making the pancake experience even more authentic.

Pancakes quell the homesickness.

I currently live abroad in Berlin, Germany. I am an avid foodie, and cooking, baking, and making mistakes in the  kitchen is in my DNA. It can be frustrating at times, and I feel I am always learning. Unlike some other blogs where the kitchen seems like an immaculate and perfect place, I will to share some of the kitchen trials and tribulations as I post my recipes. Part of the cooking process is doing it wrong the first time. My mom always says that the first pancake gets sacrificed to the Pancake gods, as she flips it into the garbage bin.

Learning to cook is the only way to enjoy some of the foods I crave.

Living abroad in Berlin has lots of upsides. There is the opportunity to try new foods, travel, see historical landmarks on my daily commute and delve head first into a new culture. But as delicious as Wursts of every sort, Kebab, and potatoes are, occasionally I crave a dish from home. What’s more home for a kid from New England than pancakes on a weekend morning? Hello Banana Chocolate Chip Pancakes in a buttermilk batter. Pfannkuchen, as pancakes are called in Germany, are available, however they are baked in an oven and are quite different from a steaming stack of dish-sized golden pancakes. Plus they are considered a snack or served at other times of the day rather than at breakfast. Perfectly fluffy, butter dripping, smothered in syrup hometown diner-style pancakes have yet to be discovered by me in Berlin. I pretty much had to resort to my own kitchen skills to fulfill my hankering.

Adaptation is the key to survival.

My recipe is adapted from the New York Time’s Cooking’s recipe for “Perfect Buttermilk Pancakes.” Changes I have made include halving the recipe – as I am only in need of a serving or two. I used only baking powder as a substitute as I did not have baking soda in the house. With only salted butter on hand I omitted the salt, and added chocolate chips (my fave pancake additive) and bananas! There was little room for failure. I think you’ll find it easy-peasy as well. Leave a comment below and let me know how your batch came out.

Standard Measurements

(weight/volume measurements and instructions are in recipe below )

  1. 1 cup all-purpose flour
  2. 1 tablespoon + 1½ teaspoons sugar
  3. 3 teaspoons baking powder
  4. 1½ cups buttermilk
  5. 1 large egg
  6. 1½ tablespoons unsalted butter, melted
  7. butter for the pan

Other pancakes to attempt:

Blueberry Pancakes from Cookies&Cups
Cream Cheese-Filled Breakfast Pancakes from MidwestLiving
13 Savory Pancake Recipes from Olive Magazine

Banana Meets Chocolate Chip Pancakes

Serves: 2
Cooking Time: 30 minutes


  • 4.5oz/130g cup all-purpose flour
  • 1 tablespoon + 1½ teaspoons sugar
  • 3 teaspoons baking powder
  • 12 fl.oz./340ml cups buttermilk
  • 1 large egg
  • 1½ tablespoons unsalted butter, melted
  • oil or butter for the pan



Mix dry ingredients together - flour, sugar, baking powder and sugar.


Make a well in the center of the flour with a spoon.


Add the buttermilk and crack the egg into the flour well.


Pour the melted butter into the dry ingredient/buttermilk mixture


Whisk everything together, until all dry ingredients are moistened – having lumps is okay.


Fold in any extras (chocolate chips, bananas, nuts, blueberries, possibilities are endless!)


Heat a large nonstick pan over low heat.


Add oil or butter to the pan (butter the pan again in before cooking each new pancake to prevent sticking)


Turn heat up to medium–low and ladle 1/2 cup (4 fl.oz./125ml) batter into the skillet.


Flip pancakes after bubbles rise to surface, bottoms brown, and edges look like the batter is starting to firm up. This takes about 2 to 4 minutes.


Flip and cook until the both sides are lightly browned.


Place on individual plates or a serving platter and drizzle with real maple syrup.


I made the recipe for two just in case you have a friend you wanted to share with, or wrap them in foil and store in fridge to snack on later in the day. Or, like I usually do, eat them all in one sitting. Real Maple Syrup is worth every penny. There is no substitute. So if you are going to splurge on one condiment, let it be this one!

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