Delicate, buttery and golden brown cooked to perfection—the homey wafts of pancakes in the morning tingles your sense of smell in the best way. The chefs at Station 400 share their mouth-watering blueberry and almond pancake recipe. Mixed with almonds, this dish is showered with blueberry coulis on top causing the coolness of the syrup and heat of the pancake to complement one another for a lip-smacking taste.

Ingredients: 3 oz. blueberries; 1 oz. almonds; 1 oz. vanilla bean butter; 2 oz. pancake syrup; 0.5 oz. berry coulis; 3.75 qt. flour; 12 Tbsp. baking powder; 3 Tbsp. salt; 1 cup sugar; 2.75 qt. milk; 1 qt. water; 10 eggs; butter.

Combine flour, baking powder, salt and sugar in a sieve and sift into large bowl. Combine milk, egg and butter in a separate bowl and whisk to combine. Add the wet ingredient mixture to the dry ones and whisk thoroughly, adding almonds to taste. Allow batter to rest at least 30 minutes before serving. Top with berry coulis as desired.

Station 400, 400 North Lemon Ave., Sarasota, 941-906-1400.