Father’s Day brunch board


Story by Carrie Hirsch + Photo by Butch Hirsch

There is nothing better than a pancake brunch board as a way to get Dad’s attention on Father’s Day. And children will especially feel included by helping with the preparations — pick-your-own farms offer seasonal fruits to kick off the summer and earn instant “farm to table” bragging rights. The choices are practically endless: our version has red and green grapes, raspberries, bacon, sour cream with orange zest, raspberry preserves, toasted almonds, blueberries and pancakes. Other delicious options are apple sauce, cherries, sliced ham, sliced kiwis, shredded coconut, lemon curd, lemon yogurt, toasted pecans and sliced peaches. Pick what you know Dad will love. To really jazz it up, whip up some blueberry pancakes with blueberry butter (recipe follows).

Each ingredient can be prepared in advance and placed into small ramekins, so only the pancakes and bacon will need to be cooked just before serving. Arrange all the ingredients on a large cutting board or decorative platter. Serving syrup, honey or agave in individual shot glasses makes less of a mess. Add a fun topping such as Dad’s favorite candy, which will make everybody happy – it’s all about sharing.

Carrie Hirsch: Blueberry pancakes with blueberry butter

Makes 8 medium pancakes

INGREDIENTS (blueberry butter)

1 cup blueberries
1 stick butter, softened
1/4 teaspoon salt

DIRECTIONS To make the blueberry butter, mash up blueberries, softened butter, and salt using a fork or a small food processor. Cover and refrigerate until ready to use. In a medium bowl, stir together flour, sugar, baking powder and salt. In a separate small bowl, whisk together milk, butter, vegetable oil and egg. Add the egg mixture to the dry ingredients and stir until mixed. Stir in blueberries.

INGREDIENTS (pancake batter)

1 1/4 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup milk
2 tablespoons melted butter
2 teaspoons vegetable oil
1 egg, beaten
1/2 cup blueberries + more for garnish
Cooking spray
Syrup, warmed in microwave

DIRECTIONS Lightly coat a non-stick skillet with cooking spray. Heat skillet over medium heat. When a few drops of water dropped into the skillet sizzle, your skillet is ready. Use a 1/3 measuring cup of batter for each pancake. When small holes start to appear on the surface of the batter, flip over and cook until light golden brown. Serve with blueberry butter, warmed syrup and blueberries.


Find the freshest locally grown fruit and produce from noon to 5 p.m. each Thursday at the Farmers Market of Bluffton. Frequent farmers include Tuten Farms, Adam’s Farm and Will’s Lowcountry Produce.

Text “FARMER” to 484848 for text alert weather updates.

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