Grocery Getter Recipe

Mix dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and salt until evenly combined.

Combine wet ingredients

In a separate bowl whisk the egg, whole milk, melted butter, and vanilla extract until smooth and slightly frothy.

Pour the wet mixture into the dry ingredients and stir gently with a spatula or wooden spoon just until combined. Do not overmix — a few small lumps are fine. Let the batter rest for 5 minutes to hydrate the flour and thicken slightly.

Prepare the mix-ins and toppings: slice the bananas, measure the blueberries and chopped walnuts. In a small bowl soften the cream cheese with a fork until spreadable; if desired, stir in 1 tablespoon of strawberry jam to make a quick cream-cheese fruit spread.

Warm the strawberry jam with 1 tablespoon of water in the microwave for 10–15 seconds or in a small saucepan over low heat to make it pourable. Keep maple syrup and powdered sugar nearby for finishing.

Heat a 10–12 inch nonstick skillet or griddle over medium heat. Brush the surface with about 1 teaspoon of the neutral oil or a little melted butter and wipe off excess with a paper towel so the pan is lightly coated.

When the pan is hot, lower heat to medium-low. For each pancake, pour 1/4 cup of batter onto the skillet. If you want fruit inside the pancake, sprinkle a few blueberry and banana slices onto the batter in the pan immediately after pouring.

Cook until bubbles appear across the surface and the edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, another 1–2 minutes. Repeat with remaining batter, wiping and re-oiling the skillet as needed.

To assemble grocery-style stacks: spread a thin layer of the softened cream-cheese spread (plain or jam-mixed) between pancakes, layer with additional banana slices and blueberries, sprinkle chopped walnuts, and drizzle warm strawberry jam and maple syrup on top. Finish with a light dusting of powdered sugar if using.

Serve immediately while pancakes are warm. Leftover pancakes can be refrigerated in an airtight container for up to 3 days and reheated in a toaster or skillet.