Tuesday, July 5, 2011

Blueberry Pancakes


Nothing says “holiday weekend” more than a batch of fresh, delicious, straight-off-the-griddle blueberry pancakes. It is only when I have an extended period of time to putter about the kitchen, whipping up a morning breakfast treat while a certain Boy on a Budget hunkers down beneath the blankets. While he remains a slow riser- even when he’s got somewhere to be, first thing in the morning- I am happy to report there were no complaints after the first bite of breakfast.

Pancakes are one of those God-given meals that I am happy to eat pretty much every minute of the day. Cold leftover pancakes slathered in peanut butter have become one of my go-to no-fuss meals (I was first introduced to the concept by our Resident Bitch on Assignment, deep in the throes of a summer production), and chocolate chip pancakes are guaranteed to put a smile on my face, no matter the circumstance.

I was pleased to discover just how easy (and cheap!) it was to forgo the Bisquick altogether, and stir up something special. This recipe, posted by the very lovely Deb of Smitten Kitchen, calls for blueberries- but judging by the adoring comments left on the post, just about any mix-in will do. Next time, I’m giving strawberries a shot.


All you need:
1 c flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbs sugar
2 large eggs, lightly beaten
3 c buttermilk*
4 tbs unsalted butter, melted
1 c blueberries

*For buttermilk: mix 1 c of milk (or half and half) with 1 tbs of lemon juice. Let sit for 10 min until milk is chunky in texture. Follow specified ratio and mix according to recipe directions.

1.    Make buttermilk and set aside.
2.   Combine flour, baking powder, baking soda, salt, and sugar in a bowl.
3.   Melt butter in ramekin in microwave.
4.   Separate eggs. Beat yolks with buttermilk.
5.   Whisk yolks, buttermilk, melted butter until just combined. Gently fold in whites. The batter should have small to medium-sized lumps.
6.   Spray a cast-iron skillet with non-stick spray.
7.   When skillet is hot, ladle ½ c of batter in pools 2-in apart. Arrange a handful of blueberries over the pancake currently cooking on the skillet. Press down slightly to set.
8.   When pancake bubbles on top, after approx 2 ½ min, flip it over. Cook until golden on the bottom (approx 1 min).
9.   Keep warm in 175 degree oven on a baking sheet.
10.                  Serve with coffee and enjoy in bed with a French movie (I opted for my all-time favorite Truffaut) or the morning newspaper.

1 comment:

  1. I know a lot of folks who don’t eat eggs (they’re allergic, for health reasons, or concerns about animal cruelty). Here’s an awesome site that gives tips on cooking and baking without eggs: http://EggFreeLiving.com

    ReplyDelete