Breakfast Recipes | Saveur

Kuku Sabzi (Persian Herb Frittata)

Louisa Shafia — Mon, 18 Mar 2019 22:20:36 +0000

Matt Taylor-Gross

Green herbs are highly prized in Iranian cooking. At Nowruz, the Persian New Year, they become the focus of dishes like this frittata known as kuku sabzi. This version from chef and cookbook author Louisa Shafia is loaded with cilantro and parsley, plus toasted walnuts and dried rose petals. You can serve it warm or at room temperature; it’s great both ways.

Featured in “Whole Fish and Herby Eggs Are the Stars of My Nowruz Table.”

Makes: 6

Time: 35 minutes

Ingredients

3 Tbsp. olive oil
½ cup finely ground walnuts
2 tsp. crushed dried rose petals
2 garlic cloves, finely chopped
1 cup tightly packed cilantro leaves, finely chopped
1 cup tightly packed parsley leaves, finely chopped
1 bunch scallions, finely chopped
8 large eggs, lightly beaten
Kosher salt and freshly ground black pepper

Instructions

Position a rack in the center of the oven and preheat to 350°F. To a medium nonstick, heatproof skillet over medium heat, add the oil. When it’s warm, add the walnuts, rose petals, and garlic and cook, stirring occasionally, until fragrant, about 4 minutes. Stir in the cilantro, parsley, and scallions and continue cooking until wilted, about 2 minutes more. Pour in the eggs and season with salt and black pepper. Bake until the frittata springs back lightly when touched, about 15 minutes. Set aside to cool slightly, then transfer to a serving platter. Serve warm or at room temperature.

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Ramp and Mushroom Tart

SAVEUR Editors — Mon, 18 Mar 2019 22:46:02 +0000

Photo: Murray Hall • Food Styling: Jason Schreiber

Peppery ramps and zippy lemon zest add bright notes to this elegant mushroom and goat cheese tart. It’s perfect for breakfast or lunch, or as a gorgeous start to a springtime supper. You can find ramps at local farmers markets across the U.S. in the spring or order them online at Baldor.

Makes: 4–6

Time: 1 hour 15 minutes

Ingredients

¼ cup olive oil, divided
10 oz. button mushrooms, thinly sliced
1 tsp. finely chopped thyme leaves, plus whole leaves for garnish
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
1 Tbsp. unsalted butter
20 ramps (about 4 oz.), trimmed
4 oz. goat cheese, softened
½ cup freshly grated parmesan cheese
2 Tbsp. heavy cream
1 large egg yolk
2 Tbsp. finely grated lemon zest, divided
One 9- by 11-in. sheet frozen puff pastry, thawed in the fridge
All-purpose flour, for dusting
Flaky salt

Instructions

To a large skillet over medium-high heat, add 3 tablespoons of the oil. Stir in the mushrooms, thyme, and shallot and season with kosher salt and black pepper. Cover and cook until the mushrooms release most of their liquid, about 5 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the mushrooms are browned, about 10 minutes more. Transfer to a bowl and set aside to cool.
Return the skillet to medium-high heat and add the butter and remaining oil. Add the ramps, cover, and cook until barely tender, about 8 minutes. Uncover and cook, tossing occasionally, until lightly browned, about 5 minutes more. Transfer to a plate and set aside to cool.
Position a rack in the center of the oven and preheat to 375°F. To a medium bowl, add the goat cheese, parmesan, cream, egg yolk, and 1 tablespoon of the lemon zest. Season with kosher salt and black pepper and stir together until smooth. Set aside.
Place the puff pastry sheet on a floured work surface and roll into a 16-inch-long rectangle. Transfer to a 14- by 4-inch tart pan, letting the excess pastry hang over the edges. Spread the mushrooms over the pastry and top with dollops of the cheese mixture, using your fingers or a spatula to spread it over the mushrooms. Arrange the ramps lengthwise on top, then trim and discard the excess pastry. Bake the tart until the crust is golden brown, about 30 minutes. Transfer the pan to a wire rack and set aside to cool.
Unmold the tart and transfer to a serving platter. Sprinkle with the thyme leaves, flaky salt, and remaining lemon zest. Serve at room temperature.

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Everything Potato Galette With Lox and Crème Fraîche

SAVEUR Editors — Mon, 18 Mar 2019 22:34:49 +0000

Photo: Murray Hall • Food Styling: Thu Buser

This crispy potato galette has all the best parts of an everything bagel: grated spuds are tossed with poppy and sesame seeds, then mounded into a skillet and fried until crisp and golden. In another nod to the bagel, the resulting savory pancake is finished with thin slices of smoked salmon and red onion, followed by dollops of crème fraîche studded with capers and chives.

Makes: 4–6

Time: 35 minutes

Ingredients

½ cup crème fraîche
2 Tbsp. drained capers
2 Tbsp. finely chopped chives
Kosher salt and freshly ground black pepper
2 large russet potatoes, peeled
1 tsp. poppy seeds
1 tsp. sesame seeds
8 Tbsp. clarified butter, divided
4 oz. smoked salmon
¼ small red onion, thinly sliced

Instructions

In a small bowl, stir together the crème fraîche, capers, and chives and season to taste with salt and black pepper. Refrigerate until ready to use.
Grate the potatoes using the large holes of a box grater or cut into matchsticks using a mandoline. Transfer to a medium bowl, toss with the poppy and sesame seeds, and season to taste with salt and black pepper.
To a 10-inch nonstick skillet over medium-low heat, add 4 tablespoons of the butter. When it starts to shimmer, add the potatoes and stir to coat with the butter. Using a spatula, gently press the potatoes into a flat round, molding to fit the skillet. Cook, shaking the skillet occasionally, until the edges are golden and crisp, about 10 minutes.
Place a large plate over the skillet, then carefully invert the potato cake onto the plate, crisped side up. Slide the potato cake back into the skillet. Pour the remaining butter around the edges and cook until crisp on the bottom, about 10 minutes. Transfer to a serving plate and season to taste with salt and black pepper.
Arrange the smoked salmon and onion evenly over the surface of the galette and top with dollops of the crème fraîche mixture. Cut into wedges and serve immediately.

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Mango Lassi

SAVEUR Editors — Mon, 18 Mar 2019 22:47:54 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen

Use the ripest, sweetest, smoothest mangoes you can find, such as Champagne or Haitian varieties, to make this yogurt-enriched Indian fruit shake. Striking the perfect balance between sweet and tart, this mango lassi makes a fine breakfast smoothie, or cooling accompaniment to spicy meals.

Makes: Makes 4

Time: 1 hour 5 minutes

Ingredients

3 cups plain yogurt (not Greek-style)
¼ cup sugar
½ tsp. kosher salt
1 large ripe mango, peeled, pitted, and coarsely chopped
Coarsely chopped pistachios, for garnish (optional)

Instructions

To a blender, add the yogurt, sugar, salt, and mango, and pulse until smooth. Refrigerate until chilled, at least 1 hour. Pour into glasses, garnish with pistachios if desired, and serve.

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Scrambled Eggs With Garlicky Artichokes

SAVEUR Editors — Mon, 18 Mar 2019 22:48:09 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

In Syria, this simple breakfast dish known as ardi shawki bil-bayd is usually served as a homey scramble accompanied by fried white cheese, rich, creamy yogurt, and flatbread. A mélange of fluffy eggs, meltingly soft artichoke hearts, and pleasantly grassy fresh parsley, it’s a remarkable example of something being greater than the sum of its parts.

Sautéing the artichokes with the garlic separately and folding them into the eggs at the last minute keeps the scramble lighter. While this recipe calls for frozen artichoke hearts for convenience, you can also use fresh: sub in two to three hearts of medium artichokes, trimmed, steamed, and sliced. Find our guide on how to trim an artichoke here.

Featured in “The Heart of the Syrian Artichoke” by Clifford A. Wright.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Makes: 2

Time: 10 minutes

Ingredients

3 Tbsp. unsalted butter
2 garlic cloves, smashed and peeled
1 cup frozen quartered artichoke hearts, thawed in a strainer
4 large eggs
¼ cup heavy cream
Kosher salt and freshly ground black pepper
Finely chopped parsley leaves, for garnish

Instructions

In a large skillet over medium heat, melt 1 tablespoon of the butter. When it stops foaming, add the garlic and cook until fragrant, 1–2 minutes. Transfer to a medium bowl.
Add the artichokes to the skillet and cook, stirring occasionally, until warmed through but not colored, 2–3 minutes. Transfer to the bowl with the garlic.
In a separate medium bowl, whisk together the eggs, cream, and 1 tablespoon of water until frothy. Season to taste with salt and black pepper.
Wipe out the skillet, return to medium heat, and add the remaining butter. When it’s melted, add the eggs and cook, folding gently with a silicone spatula, until set and fluffy, about 2 minutes. Fold in the reserved artichoke mixture, then divide the scramble between two plates. Garnish with parsley and serve immediately.

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Jamaican Curry Chicken

SAVEUR Editors — Mon, 18 Mar 2019 22:49:02 +0000

Photo: Murray Hall • Food Styling: Jessie YuChen

Bathed in a rich coconut sauce fragrant with allspice and ginger, Jamaican curry chicken is a popular breakfast at Kingston cafes. Jamaican curry powder can be found at Caribbean groceries and online; we recommend using a mild one in this recipe as the Scotch bonnet packs a punch.

Featured in “Good Morning Jamaica,” by Betsy Andrews.

Buy the SAVEUR Selects Enameled Cast Iron 6-Quart Oval Roaster here.

Makes: 6–8

Time: 4 hours 55 minutes

Ingredients

4 lb. boneless skinless chicken thighs, cut into 1½-in. pieces
¼ cup fresh lime juice
2 Tbsp. curry powder, preferably Jamaican, divided
¼ cup coconut oil
Kosher salt and freshly ground black pepper
1 tsp. ground allspice
3 garlic cloves, finely chopped
3 scallions, thinly sliced
3 thyme sprigs
2 medium carrots, thinly sliced
1 chayote squash, cut into ½-in. cubes
One 1-in. piece of ginger, finely chopped
1 russet potato, peeled and cut into ½-in. cubes
1 cup coconut milk
1 Scotch bonnet or habanero chile, slit in half lengthwise
Steamed white rice, for serving

Instructions

To a large bowl, add the chicken, lime juice, and 1 tablespoon of the curry powder and turn to coat. Cover and refrigerate for 4–12 hours.
To a large pot set over medium-high heat, add the oil. When the oil is hot and shimmering, transfer half of the chicken to the pot. Cook, stirring occasionally, until golden brown all over, about 8 minutes. Transfer to a plate, then repeat with the remaining chicken.
To the empty pot, add the allspice, garlic, scallions, thyme, carrots, chayote, ginger, and potato and turn the heat to medium. Cook, stirring occasionally, until lightly browned, about 6 minutes. Stir in the coconut milk, chile, and reserved chicken and simmer, stirring occasionally, until the chicken shreds easily when pierced with a fork and the sauce is thickened, about 40 minutes. Serve over rice.

Jamaica’s 15 Essential Dishes—And Where to Eat Them

Destinee Condison

Ackee and Saltfish

Photo: Murray Hall • Food Styling: Jessie YuChen

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Billionaire’s Bacon

SAVEUR Editors — Mon, 18 Mar 2019 22:53:37 +0000

Maura McEvoy

In an ode to bacon titled “The Best Food in the World” (March 2005), Colman Andrews, one of SAVEUR’s founding editors, boldly proclaimed, “A proper serving of bacon is six slices.” His first encounter with this brown-sugar-coated version occurred at one of our staff holiday parties, catered by the now-closed Manhattan restaurant Mortimer’s. “A big platter of the bacon, frequently replenished, was in the dining room,” Andrews recalls. “It was so popular that you had to wait in line to grab a few pieces.”

Makes: 8–10

Time: 25 minutes

Ingredients

1 lb. thick-sliced bacon
1½ cups light-brown sugar, tightly packed
Vegetable oil, for greasing

Instructions

Preheat the oven to 425°F. Separate the strips of bacon and blot dry with paper towels. Pour the sugar into a wide baking dish, and spread out into an even layer. Dredge the bacon in the sugar, coating both sides of each strip, before laying the strips on a wire rack set atop a large rimmed baking sheet.
Cook for 8 minutes, then rotate the baking sheet and use tongs to flip the bacon. Continue cooking until the bacon is evenly browned and lacquered, about 8 minutes more. Use tongs to transfer the bacon, in a single layer, to a second large rimmed baking sheet that has been lightly greased with oil, and let cool to room temperature before serving.

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22 Joyful and Triumphant Breakfast Recipes for Christmas Morning

Megan Zhang — Mon, 18 Mar 2019 22:23:37 +0000

Belle Morizio

Christmas songs tell us that the morning of December 25th is the absolute peak of the winter holiday season. Families rock around the tree while tiny tots open presents with their eyes all aglow. But truth be told, I think what comes after the early-morning rowdiness is more special: gathering around a table with loved ones to share a mouthwatering feast. It’s the denouement, if you will, that follows the climax—the moment the energy and anticipation surrounding the season gives way to a comfortable, more relaxed pace.

Holidays call for something extra special, yet also simple enough so as not to pull you away from the revelry. Keep the prep work to a minimum by using up Christmas Eve leftovers in a savory one-pan hash. Or, make eggs the star of the show with an easy and elegant quiche, or a hearty shakshuka. For a sweeter option, treat loved ones to a croissant bread pudding or pecan-chocolate sticky buns that double as desserts. As SAVEUR’s resident breakfast correspondent, I’ve rounded up some festive recipes that not only fuel the day’s activities, but also evoke the spirit of the season.

Custardy French Toast

Photography by Julia Gartland; Food Styling by Jessie YuChen

Grilled on the stovetop and finished in the oven, this take on French toast is more like a decadent souffle—as crisp on the outside as it is pillowy on the inside. Get the recipe >

Orange Butter Coffee Cake

Photography by Belle Morizio

The only thing that can improve upon a winter’s-morning cup of coffee is a slice of coffee cake to go with it. This version, smothered in a tangy orange glaze and chopped pecans, is an especially sunny, craveable take. Get the recipe >

Kaiserschmarrn (Austrian Scrambled Pancakes)

Photography by Belle Morizio; Food Styling By Jessie YuChen; Prop Styling By Kim Gray

A coffeehouse staple in Vienna, this dish of torn-up pancake is all fluffiness and no fuss—which makes it the perfect choice for a busy holiday morning. Add a berry compote and a dusting of powdered sugar for a downright festive presentation. Get the recipe >

Rice Pudding with Raspberry Coulis

Matt Taylor-Gross

Lighter than most rice puddings, and not quite as sweet, this Swedish specialty is a Christmastime tradition. Short-grain rice, such as arborio, lends itself beautifully to a deliciously creamy consistency—and a comforting, satisfying breakfast. Get the recipe >

Spinach, Beef, and Egg Hash

Matt Taylor-Gross

On a busy holiday morning, you need a recipe that comes together swiftly. This savory one-pan dish might only call for a handful of ingredients, but it’s guaranteed to be the star of the table. In place of the beef chuck, try tossing in any breakfast meats you might have hanging around in the fridge. Get the recipe >

Country Ham & Red Eye Gravy Danish

Joseph De Leo

Brew a little extra coffee on Christmas morning (or use up any left over from the night before) to make a classic Southern gravy for these glorious savory pastries studded with ham and pecorino. Get the recipe >

Shakshuka

Matt Taylor-Gross

This simple dish of poached eggs and tomatoes spiked with spices and aromatics may be a brunch classic, but it also makes a gorgeous and filling main course any time of day. Get the recipe >

Roasted Apples and Bacon with Onions and Thyme

Photography by Anders Schonnemann

This classic Danish treatment proves apples belong as much in the savory realm as the sweet. Roast them with onions, caramelize them in bacon fat, and serve them under thick steaks of smoked belly bacon for a brunch dish that hits all the flavor notes. Get the recipe >

Sourdough Whole Wheat Waffles

Photograph by Matt Taylor-Gross | Plate by Keith Kreeger

Have sourdough starter left over from holiday baking sitting in your fridge? Mix some of it into classic waffle batter to give it airiness and tang that non-yeasted versions simply can’t match. Get the recipe >

Blueberry Quinoa Pancakes with Lemon Crema

Joseph De Leo

Granola and quinoa lend lovely crunch and earthy flavor to these substantial, fluffy pancakes. The zesty lemon crema dolloped on top will brighten up any cold winter morning. Get the recipe >

Swedish Cinnamon-and-Cardamom Bread

Romulo Yanes

In Swedish, fika means “to have coffee,” but it also refers to the country’s tradition of taking a break, chatting with friends, and enjoying a pastry, like this yeasty spiced bread from cookbook authors Anna Brones and Johanna Kindvall. It’s just the thing to munch while sipping a mug of joe on Christmas morning. Get the recipe >

Baked French Toast with Cream and Eggs

Photography by Matt Taylor-Gross

This savory French toast is deceptively simple (and scalable), yet lavish enough for a festive occasion. As the dish bakes, the cream soaks into the bread and thickens into a rich sauce right on the platter, resulting in an impressive breakfast you’ll make again and again. Get the recipe >

Danish Rye Bread Porridge (Øllebrød)

Matt Taylor-Gross

Got some stale rye bread (preferably rich, nutty rugbrød) on hand? Soak cubes of your leftover loaf in a dark, malty beer on Christmas Eve, and you’ll be ready to make this tangy, earthy breakfast treat the next morning. Get the recipe >

Espresso Waffles with Mocha Drizzle

Farideh Sadeghin

Espresso powder and almond flour give a bittersweet edge to these waffles, which are glossed with a decadent sauce of coffee, condensed milk, and dark chocolate. Get the recipe >

Baked Egg Danish with Kimchi and Bacon

Christina Holmes

These savory Danishes swaddle kimchi, bacon, and baked eggs in rich, chewy laminated dough. If you have leftover ingredients from Christmas Eve hosting—think cooked mushrooms and greens, or grated cheese and herbs—go ahead and swap those in. (For the best texture, be sure to drain the extra liquid from cooked vegetables before adding.) Get the recipe >

Eggplant and Walnut Frittata (Badimjan Kükü)

Jason Lang

This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving the meal a nutty, meaty consistency. Get the recipe >

Pecan-Chocolate Sticky Buns

Belle Morizio

Baker and cookbook author Bryan Ford cooks these over-the-top sticky buns in a large cast-iron skillet—which not only makes for a rustic presentation but also guarantees gorgeously golden-brown edges. Get the recipe >

Gluten-Free Ham and Cheddar Scones

Photography by Belle Morizio

The sugar in these buttery, wheat-free scones offsets the smoky ham, cheddar cheese, and fresh chives, yielding the perfect example of how sweet and savory can go hand in hand. Get the recipe >

Perfect Blue Cheese Quiche With Whole Grain Crust

Matt Taylor-Gross

The blue cheese in this velvety quiche makes the dish satisfyingly creamy—balanced perfectly by a nutty, buttery spelt-and-whole-wheat crust. Get the recipe >

Grilled Banana-Pear Pancake

Matt Taylor-Gross

Francis Mallmann’s thick, fluffy flapjacks, topped generously with cool crème fraîche, creatively use grilled bananas as a pancake ring. The caramelized pear pressed into the batter as it’s cooking makes for a sweet surprise. Get the recipe >

Croissant Bread Pudding with Bourbon Sauce

Photography by Linda Pugliese; Food Styling by Christine Albano; Prop Styling by Carla Gonzalez-Hart

Got a bunch of viennoiseries to finish before they go stale? This extravagant, boozy bread pudding makes the most of past-its-prime pastries by turning them into a decadent and boozy breakfast. Get the recipe >

Blackberry-Mint Scones

SAVEUR

Agatha Kulaga and Erin Patinkin, of Ovenly bakery, call for frozen berries in their blackberry-mint scones, so you can make them even when berries aren’t in season—ideal for Christmas breakfast when fresh is harder to come by. Get the recipe >

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Tequila Sunrise

Amanda Schuster — Mon, 18 Mar 2019 22:42:35 +0000

Andy Sewell

The tequila sunrise originated in 1930s Tijuana, Mexico at the Agua Caliente, a casino and racetrack that was a popular destination for American drinkers during Prohibition. Tequila, grenadine, crème de cassis, and lime are the basis for that first iteration, but a newer version from the 1970s incorporates orange juice and a splash of gin. Created by bartender Bobby Lozoff at the Trident restaurant in Sausalito, California, the cocktail became an icon of the ‘70s thanks to Mick Jagger’s fondness for it; the rocker even had it stocked in his limos, for a refresher on the go.

Most tequila sunrises are made without gin these days, but if you’re in the mood to throw it back to the ‘70s, add ¾ ounce of dry gin to your cocktail shaker along with the tequila and orange juice.

Featured in “Why Repeal Day Is Still a Party 90 Years Later,” by Amanda Schuster.

Makes: 1

Time: 5 minutes

Ingredients

1½ oz. 100% agave blanco or reposado tequila
2½ oz. orange juice
¼ oz. grenadine

Instructions

To a cocktail shaker filled with ice, add the tequila and orange juice and shake well until chilled. Strain into a highball or pint glass filled with ice, add the grenadine, and let it settle over the drink (do not stir).

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How to Make Creamy Grits

SAVEUR Editors — Fri, 08 Feb 2019 18:46:23 +0000

Photography by Julia Gartland; Food Styling by Jessie YuChen

“People should really leave grits alone,” wrote the late chef Edna Lewis in her book, The Gift of Southern Cooking (co-authored with Scott Peacock). Lewis, who took a dim view of adding fancy ingredients to the beloved Southern staple, instead advised readers to keep it simple with her five-ingredient creamy grits recipe.

Another thing to keep in mind: No self-respecting Southerner uses instant grits. Homemade grits are easy to prepare, and well worth a tiny bit of extra care. Stone ground grits will yield the best texture but they do take longer to cook; remove their chewy outer chaff for the creamiest results.

We like these grits best served hot from the stove, with over-easy fried eggs or shrimp.

Order the SAVEUR Selects Voyage Series 2-Quart Chef’s Pan here.

Makes: 4–6

Time: 30 minutes

Ingredients

2 cups whole milk, or more
1 cup stone-ground or regular grits
Kosher salt
¹⁄₄ cup heavy cream
2 Tbsp. unsalted butter

Instructions

In a medium pot over medium heat, bring the milk and 2 cups water to a simmer.
Meanwhile, to a large mixing bowl, add the stone-ground grits and enough cool water to cover. Stir the grits vigorously so that the chaff floats to the top. Skim the surface carefully to remove and discard the chaff, then drain the grits through a fine mesh strainer. (If you are using regular grits, you may skip this step.)
Stir the grits into the simmering milk-water mixture and cook, stirring frequently, until the grains are tender to the bite and have thickened to the consistency of thick oatmeal. As the mixture thicken, stir frequently to prevent sticking and scorching. (Regular grits will be done in about 20 minutes, while stone-ground grits require an hour or a little more to cook, and you may have to add additional water as needed.)
Stir in the cream and butter, then season the grits to taste with salt. Remove from the heat and serve (cover and keep warm if not serving immediately). Serve hot.

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Sour-Milk Griddle Cakes

Tim Mazurek — Wed, 28 Nov 2018 17:15:19 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

In this sour-milk griddle cake recipe—adapted from Edna Lewis’ The Taste of Country Cooking —a thick, tangy batter cooks up into soft, fluffy rounds. The rustic pancakes make a delicious breakfast, especially when topped with stewed berries and maple syrup. You can use fresh or frozen blueberries to make the sauce.

Featured in “Back of the Bookshelf: The Taste of Country Cooking” by Tim Mazurek.“

Makes: 2

Time: 25 minutes

Ingredients

FOR THE SAUCE

2 cups blueberries, rinsed
⅓ cup sugar

FOR THE PANCAKES

1½ cups all-purpose flour
1⁄2 cup whole-wheat flour
2 tsp. baking powder
1⁄2 tsp. baking soda
1⁄2 tsp. fine salt
1 Tbsp. unsalted butter, melted, plus more for cooking
1 large egg, beaten
2 cups sour milk or buttermilk
Maple syrup, for serving

Instructions

Make the sauce: To a medium pot set over medium heat, bring the blueberries, sugar, and 1⁄3 cup of water to a boil. Turn the heat to low and cook, stirring occasionally, until the blueberries break down and the sugar dissolves, 4–5 minutes. Remove from the heat and set aside.
Make the pancakes: In a large bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, baking soda, and salt. Whisk in the melted butter and egg until just combined and no streaks of flour remain, then whisk in the sour milk.
In a large non-stick skillet set over medium-low heat, melt 1 tablespoon of butter. Once the foam has subsided, working in batches, use a ⅓-cup measuring cup to scoop the batter onto the pan (without crowding the surface). Cook until tiny bubbles begin to form on the tops of the pancakes and the bottoms are golden brown, 2–4 minutes. Flip and cook the other side until golden brown, 2–4 minutes more. Transfer the pancakes to a platter and tent with foil to keep warm. Add more butter to the skillet and repeat with the remaining batter. Serve immediately with the blueberry sauce and maple syrup.

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