Breakfast, Blueberry Pancakes and Brrr....

The 2025 winter season is in full swing, and the Berkshires are blanketed in snow. Here at the Brook Farm Inn, we take our complimentary breakfast very seriously! Joe and I love cooking and serving breakfast for our guests. Our cozy dining room, decorated with winter villages and framed by a beautiful snowy backdrop, is the perfect place to start your day.

Blueberry pancakes remain a guest favorite, especially in the chilly winter months. I've included the recipe below, and I hope you'll either visit us soon to enjoy them or have fun making them for yourself and your family.

**Blueberry Buttermilk Pancakes** (serves 4)

* 2 cups all-purpose flour

* 3 tablespoons sugar

* 1.5 teaspoons baking powder

* 1.5 teaspoons baking soda

* 1.5 teaspoons kosher salt

* 2 1/4 cups milk

* 1/2 cup distilled white vinegar

* 1 teaspoon vanilla

* 3 tablespoons melted butter (can substitute sour cream or yogurt)

* 2 large eggs

1. Thoroughly whisk together flour, baking powder, baking soda, and salt in a bowl.

2. Add the milk, vinegar, vanilla, melted butter, and eggs (scramble first with a fork).

3. Mix all ingredients with a whisk until incorporated. Some lumps are fine; be careful not to overbeat! Batter may be used immediately, refrigerated for an hour or two, or frozen for future use.

4. Heat a griddle to 325 degrees or a non-stick fry pan on medium-low. Add about 1 tablespoon butter to melt (can substitute oil or spray the pan/griddle).

5. Use a ladle or measuring cup and pour about 1/3 cup batter onto the griddle or pan; evenly drop about 7 blueberries per pancake.

6. Once pancakes bubble, flip and cook until light brown.

7. Dust with powdered sugar and top with Blueberries. Serve and enjoy!

* You may put pancakes on a wire rack over a sheet pan on low to keep warm until all are made and you are ready to serve.

Enjoy the winter season!

Warm regards,

Maureen & Joe

Innkeepers/Owners

Brook Farm Inn