"Just Because" Blueberry-Orange Pancakes

with bell pepper scramble and syrup

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

Vegetarian
A note about serious food allergies

Whether you're in the proverbial doghouse, or just want to treat yo'self, everyone can appreciate a beautiful home-cooked breakfast in bed. We start with fluffy pancakes scented with orange zest - in the shape of a heart to boot! (Don't fret - we show you how to do it!) They’re paired with eggs scrambled with peppers and onions, and the heartcakes are topped off with powdered sugar, maple-flavored syrup, and sweet blueberries.

In Your Box (serves 2)

  • Info
    6 fl. oz. Liquid Egg
  • 2 Green Onions
  • 1 Navel Orange
  • Info
    2 cups Pancake Mix
  • 1 Red Bell Pepper
  • Info
    8 fl. oz. Low-Fat Milk
  • 1 Plastic Piping Bag
  • 3 oz. Frozen Blueberries
  • Info
    2⅘ fl. oz. Breakfast Syrup
  • 1 Tbsp. Powdered Sugar
  • Nutrition (per serving)

  • Calories
    900
  • Carbohydrates
    165g
  • Fat
    20g
  • Protein
    38g
  • Sodium
    2263mg
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Mixing Bowl
  • 1 Large Non-Stick Pan
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Zest half the orange, then cut fruit in half. Cut two slices of orange and juice remaining. Trim and thinly slice green onions on an angle. Stem, seed, and cut red bell pepper into ¼" dice

  • Step 2 - Mix the Pancake Batter
    2

    Mix the Pancake Batter

    In a mixing bowl, combine pancake mix, milk, half the liquid egg, (reserve remaining for scramble) and a pinch of salt. Add 3 Tbsp. orange juice and half the orange zest (reserving remaining for garnish). Whisk until batter falls from whisk in thick, smooth ribbons. If needed, add 1 Tbsp. water at a time to adjust consistency.

  • Step 3 - Cook the Pancakes
    3

    Cook the Pancakes

    Heat 1 tsp. olive oil in a large non-stick pan over medium-low heat. While pan is warming, pour pancake batter into plastic piping bag. When pan is warm, slice a small hole in corner of the piping bag. Use piping bag to trace outline of a heart, then fill it in with batter.

  • Step 5 - Add the Blueberries
    4

    Add the Blueberries

    Cook pancake undisturbed until batter starts to bubble, 2-3 minutes. Sprinkle a couple blueberries into pancakes and flip onto second side. Cook until golden brown, 1-2 minutes. Repeat with remaining batter to make six pancakes and keep warm until ready to serve. Reserve a couple blueberries for garnish.

  • Step 5 - Make the Scrambled Eggs
    5

    Make the Scrambled Eggs

    Heat 1 tsp. olive oil in a medium non-stick pan. Add green onions and red bell pepper to hot pan. Cook until vegetables are slightly tender, 2 minutes. Add remaining liquid egg and move mixture around pan with a spatula to scramble, 2-4 minutes. Season to taste with salt and pepper.

  • Step 6 - Plate the Dish
    6

    Plate the Dish

    Arrange pancakes on a plate. Add a serving of scrambled eggs on side. Garnish pancakes with syrup, remaining blueberries, and remaining orange zest. Sprinkle powdered sugar over pancakes and garnish with an orange slice.